Strawberry, Rhubarb & Mascarpone Crepes

By shauna

Ingredients

• For Strawberry Rhubarb Compote:
• 2 1/2 C. Fresh Rhubarb, cut into 1" chunks
• 2 C. Fresh Strawberries, hulled & cut in half
• 1/2 C. Granulated Sugar
• 2 Tbsp. Lemon juice
• 2 Tbsp. Lemon Zest
• 1/4 tsp. Cinnamon
• For Mascarpone Filling:
• 1 C. Heavy Cream
• 1/2 Vanilla Bean, seeds scraped out
• 1/2 C. Mascarpone Cheese
• For Crepes:
• 1/2 C. 2% Milk
• 1/2 C. Water
• 2 Eggs
• 1 C. All-Purpose Flour, sifted
• 1/4 tsp. Salt
• 2 Tbsp. Butter, melted
• 1/8 tsp. Nutmeg
• 1/4 Vanilla Bean, seeds scraped out
• 2 Tbsp. Vegetable Oil
• Icing Sugar For Garnish

Details

Preparation time 30mins

Preparation

Step 1

To make the compote, place the rhubarb, strawberries, sugar, lemon juice & zest in a med-sized saucepan over med heat. Cook, stirring frequently, till the mixture is bubbly. Reduce the heat to low & continue cooking for 20 min, stirring occasionally. Remove the pan from heat & add the cinnamon, stirring well to combine; set aside. For the mascarpone filling, combine the cream & the vanilla seeds in a lg. bowl. Beat the mixture with an electric mixer set on high speed till soft peaks form. Turn the mixer to med speed & add the mascarpone cheese a spoonful at a time till fully incorporated into the cream; set aside. To make the Crepes, whisk together the milk, water & eggs in a lg. mixing bowl till well combined. Gradually add in the flour a few spoonfuls at a time, whisking constantly, till no lumps remain. Whisk in the salt, melted butter, nutmeg & vanilla seeds, beating till smooth. Heat the vegetable oil in a lg. frying pan over med heat. Pour approximately 1/4 C. of the batter into the pan in a circular motion so that the batter evenly coats the surface all around. Cook the crepe for about 2 min, till the bottom is lightly browned. Loosen & flip the crepe with a spatula & cook the other side for 1-2 min. Place each crepe on a plate. Top with 1/4 C. of the compote & 1-2 Tbsp. of the mascarpone filling. Fold the other half over to cover. Spoon a few tsp. of strawberry syrup overtop. Garnish with icing sugar if desired.