Crepes with Cherries and Mascarpone Cream

Crepes with Cherries and Mascarpone Cream

Scaled Servings: 8 Originally: 8

• 1 cup flour
• 1/2 cup warm water
• 1 cup whole milk
• 4 large egg
• 2 tablespoons butter, melted
• 1/8 teaspoon salt
• 3 tablespoons sugar

Fillings

• 3 cups fresh cherries, (cut in half and pits removed)
• 8 ounces mascarpone cheese
• 1/3 cup powdered sugar

Topping

• 1 cup whipped cream, for garnish
• More fresh cherries for sprinkling on top

Directions

1. In a medium sized mixing bowl, combine sifted flour, water, milk, eggs, melted butter, salt and sugar by
   whisking until well combined. Pour batter into an empty glass pie dish, through the sieve to catch any
   lumps.
2. Heat an electric non stick crepe pan.
3. Allow to cook for about 1 min and 30 seconds, until the indicator light on the crepe turns on.
4. This recipe makes about 12 crepes. Repeat steps 3-7 for the remaining batter.
5. Lay the crepe out on a plate.
6. Add the fillings about 1 inch from one side of the crepe rather than in the middle.
7. Add 3 tablespoons of Mascarpone cheese to the crepe in a line.
8. Sprinkle 1/3 cup of sliced pitted cherries over the top of the cream.
9. Roll the crepe starting with the side with the filling.
10. Garnish with the whipped cream, and more cherries.
11. Serve immediately