Crepes with Mascarpone Cream and Roasted Blueberries and Cherries

By courtneyepowell

Ingredients

• Crepes:
• 1 c all purpose flour
• 1 egg
• 1 1/2 c whole milk
• 1/4 c sugar
• pinch salt
• butter
• Mascarpone cream:
• 8 oz heavy whipping cream
• 8 oz mascarpone cheese
• 5 T sugar
• 1 t vanilla extract
• Topping:
• 2 c blueberries
• 2 c cherries, halved and pitted
• 3/4 c sugar

Details

Servings 8

Preparation

Step 1

Prepare the crepes. Combine flour, egg, milk, sugar and salt in a bowl; mix until well blended. Melt a dab of butter in a 7-in crepe pan over med heat. Add 1/4 c batter and cook about 2 mins on each side. Remove from pan and stack between sheets of waxed paper. Let the crepes cool before filling; otherwise the filling will melt too quickly.

Prepare the cream. Combine all ingredients and beat until well blended.

Prepare the topping. Preheat oven to 400. Combine berries, cherries and sugar in a bowl and mix gently to blend. Spread on a rimmed sheet pan and roast 10 mins.

To assemble, lay the crepes flat. Put 1/4 c cream on each and fold in half. Top with hot roasted fruit.