Mascarpone-Stuffed Crepes with Ontario Sour Cherries | PC.ca
  • Home
  • Recipes
  • Mascarpone-Stuffed Crepes with Ontario Sour Cherries

Mascarpone-Stuffed Crepes with Ontario Sour Cherries

Fluffy golden crepes stuffed with creamy mascarpone and cherry spread

PC Black Label Fruit Spread, Ontario Montmorency Sour Cherry

Mascarpone-Stuffed Crepes with Ontario Sour Cherries

We filled homemade crepes with indulgent mascarpone cheese and topped with Montmorency fruit spread...

We filled homemade crepes with indulgent mascarpone cheese and topped with Montmorency fruit spread for a show-stopping dessert or brunch dish. The first crepe is usually just a practice crepe, misshapen and uneven; by number two, you should have the hang of it.

  • Level: Easy
  • Preparation: 40 mins
  • Ready in: 1 hr 30 mins
  • Serves: 12
  • Dish Type: Italian, American, Canadian
  • Season: Fall, Winter, Spring, Summer
  • Course: Dessert, Brunch
  • Main Ingredient: Cherry Fruit Spread
  • Amount Per Serving

  • Serving Size

  • Sodium

    125 mg

  • Sugars

    27 g

  • Protein

    9 g

  • Calories

    310

  • Total Fat

    13 g

  • Dietary Fibre

    0 g

Mascarpone-Stuffed Crepes with Ontario Sour Cherries

Fluffy golden crepes stuffed with creamy mascarpone and cherry spread

PC Black Label Fruit Spread, Ontario Montmorency Sour Cherry

  • Amount Per Serving

  • Serving Size

  • Sodium

    125 mg

  • Sugars

    27 g

  • Protein

    9 g

  • Calories

    310

  • Total Fat

    13 g

  • Dietary Fibre

    0 g

How to make

Ingredients

  • Crepe Batter:
  • 2/3 cup (167 mL)All-purpose flour
  • 1/4 tsp (1 mL)salt
  • 1-1/2 cups (375 mL)2% or whole milk
  • 4large eggs
  • Filling:
  • 1 cup (250 mL)ricotta
  • 1 cup (250 mL)mascarpone cheese
  • 1/4 cup (50 mL)sour cream
  • 1large egg
  • 1large egg yolk
  • 1/4 cup (50 mL)granulated sugar
  • 1 tsp (5 mL)vanilla
  • Pinchground nutmeg
  • Assembly:
  • 1 tbsp (15 mL)Unsalted butter, melted
  • icing sugar, for dusting
  • 1 jar (370 mL)PC®Black Label Ontario Montmorency Sour Cherry Fruit Spread

How to make

  • Step 1Make crepe batter: Measure flour and salt into mixing bowl. Whisk in milk until smooth and lump-free. Gradually add eggs, whisking between additions, until smooth and lump-free. Cover and let stand at least 20 minutes, or refrigerate overnight.
  • Step 2While batter is resting, make filling: Pulse ricotta, mascarpone and sour cream in food processor or upright blender until smooth, scraping down side as necessary. Add egg, egg yolk, sugar, vanilla and nutmeg. Pulse until smooth, scraping down side as necessary. Refrigerate until needed.
  • Step 3Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375˚F (190˚C).
  • Step 4Cook crepes: Preheat PC 2-in-1 Reversible Plate Crepe Maker to temperature setting #4, until green light turns on. Ladle 1/4 cup (60 mL) batter onto centre of hot plate. Working quickly, use T-shaped crepe spreader to evenly drag batter in a circular motion, spreading to 9- to 10-inch (23 to 25 cm) circle. Cook 1 minute, or until surface no longer looks wet and bottom begins to brown. When edges lift easily with spatula, carefully slide spatula under one third of crepe, then flip onto other side; cook 30 seconds more. Remove to large plate and repeat with remaining batter, making a total of 12 crepes. (Tip: If cooked crepes stick together when stacked on the plate, separate with small sheets of parchment paper.)
  • Step 5Assembly: Brush 2 baking sheets with melted butter; set aside. Arrange 1 crepe on work surface. Spread about 1/4 cup (60 mL) filling over half of crepe. Fold crepe in half to enclose filling, then fold in half again. Transfer to prepared baking sheet. Repeat with remaining crepes and filling, dividing evenly among baking sheets. Bake in top and bottom thirds of oven, switching racks halfway, until crepes are slightly puffed, edges are crisp, and filling is warm and bubbling, about 15 minutes.
  • Step 6Remove from oven; divide crepes among serving plates. Dust with icing sugar and top with fruit spread, dividing evenly.
  • No crepe maker? Follow these instructions using a non-stick skillet in Step 4. Preheat greased 8-inch (20 cm) non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) crepe batter onto centre of skillet. Working quickly, swirl pan in a circular motion, spreading batter towards edges. Cook 1 minute, or until surface no longer looks wet and bottom begins to brown. When edges lift easily with spatula, carefully slide spatula under one third of crepe, then flip onto other side; cook 1 minute more. Remove to a large plate. Repeat with remaining batter.

Similar recipes