Are you looking for a dessert recipe that is not overly sweet, makes a beautiful presentation, is simple, but looks like you’ve worked magic in the kitchen?

Of course you are!

Make my dreamy crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis.

And here’s how to make it a tasty reality.

 

Crepes with Mascarpone, Honey, Orange, and a Raspberry Coulis

Making crepes is surprisingly easy, which is a big part of their charm. The batter is a simple mixture of flour eggs, milk, sugar, melted butter, and kosher salt.

Rest the batter for at least 30 minutes to relax the gluten then ladle the batter into a heated 10-inch ceramic skillet and cook on one side until the edges begin to brown and curl.

Then flip and finish the cook on the second side.

Remember the first one might be a sacrifice to the crepe gods, but I guarantee that you will get the hang of it by the second one.

Now for the filling because this is where the magic happens.

 

Mascarpone Cheese

This Italian cheese is like the silk of the dairy world. Think of cream cheese but lighter and fluffier with less of a tang to it. And mascarpone is made with cream not milk which gives it a slightly higher fat content.

Did you know that mascarpone originated in the Lombardy region of Italy during the Renaissance? Talk about a filling with history.

 

Honey

This golden nectar isn’t just for bears. It’s the perfect natural sweetener with floral notes that depend on the flowers visited by busy bees.

 

Orange

For this recipe we use a bit of zest and orange juice.

Citrusy, tangy and bursting with Vitamin C – oranges are the zesty kick that balances the richness of the mascrapone and the sweetness of the honey.

It’s like sunshine in your crepe.

 

Raspberry Coulis

Simmer fresh raspberries with sugar and a bit of lemon juice for about 10 minutes.

Strain, and voila!

You have a beautiful, natural raspberry sauce that is as addictive as it is delicious.

And there you have it.

 

Crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis: a dessert crepe recipe that is a feast for your stomach and a journey for your soul.

It’s creamy, zesty, and it’s slightly sweet.

And it’s waiting for you to give it a try.

So tie on that apron and make some crepe magic happen!

Looking for another guest-worthy dessert? Try my Pan-Roasted Pears With Honey Caramel Sauce

 

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Life At The Table | Crepes with Mascarpone, Honey, and Orange. A crepe filled with mascarpone, honey, and orange on a white plate garnished with a raspberry coulis sauce and chopped pistachios.

Crepes with Mascarpone, Honey, and Orange

  • Author: Life At The Table
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 crepes 1x

Description

Make these dreamy crepes with mascarpone, honey, and orange, a tasty reality with this simple and delicious recipe.


Ingredients

Scale

Crepes

  • 1 1/2 cups all-purpose flour
  • 2 cups milk
  • 3 eggs
  • 4 1/2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt

Mascarpone, Honey, and Orange Filling

  • 8 oz mascarpone cheese
  • 1 tablespoon honey
  • zest from 1 orange
  • 2 teaspoons orange juice
  • 1/4 teaspoon vanilla

Raspberry Coulis

  • 12 oz fresh raspberries
  • 6 oz sugar
  • 1 1/2 tablespoons fresh lemon juice

Garnish

  • 1/4 cup toasted, chopped pistachios

Instructions

Crepes

  1. Whisk together all the crepe ingredients in a medium bowl.
  2. Allow the crepe batter to rest 1/2 hour.
  3. Heat a ceramic skillet over medium heat.
  4. When the skillet is heated ladle 2-ounces of crepe batter into the skillet. Give the skillet a swirl to evenly distribute the batter.
  5. Once you see browning around the edges of the crepe, flip the crepe to the other side.
  6. Lightly brown the crepe on the second side then remove the finished crepe to a plate.
  7. Repeat the process until all the batter has been used.

Mascarpone, Honey, and Orange Filling

  1. Mix together the filling ingredients in a small bowl.
  2. Set aside until you’re ready to fill the finished crepes.

Raspberry Coulis

  1. Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat.
  2. Simmer, stirring until the sugar is dissolved about 10 minutes.
  3. Strain the coulis through a fine-mesh sieve.
  4. Place in a clean resealable jar or plastic bottle for storage.

Assembly

  1. Smear each crepe with a tablespoon of the mascarpone mixture.
  2. Fold or roll each crepe.
  3. Place on a serving plate.
  4. Drizzle with raspberry coulis.
  5. Garnish with chopped pistachios.

Notes

  • If you’re not using a ceramic pan for your crepes, use a tiny bit of butter to prevent sticking.
  • You can substitute strawberries or mangos for the raspberries.
  • You will have more crepes than filling. Double the filling if you’re feeding a crowd.
  • Freeze any unused crepes. Thaw and use as desired.
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