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Crepes with Mascarpone, Honey, and Orange

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.
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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.

Find it online: https://lifeatthetable.com/crepes-with-mascarpone-honey-and-orange/

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