"Crepes Viola", Staring Mascarpone And BlueberriesFrom mrcooksalot 6 years ago
- 1 pint mascarpone, at room temperature shopping list
- 3/4 cup tiny chocolate chips or finely chopped chocolate shopping list
- 1 1/4 cups sugar shopping list
- Pinch ground cinnamon shopping list
- 1 pound fresh blueberries shopping list
- 1 Meyer lemon, zested and juiced shopping list
- Splash water shopping list
- 1/2 recipe Basic crepes, recipe follows (8 crepes) shopping list
How to make it
- In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving.
- In a small saucepan over medium heat, combine the blueberries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the berries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the berries should be very sweet and the juice should be syrupy.
- To assemble:
- Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.
- Ya----- ummmmmmmm!
- Basic Crepes:
- 1 cup all-purpose flour
- Pinch kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup club soda
- 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
- In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- *Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
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