If I’m completely honest with you, the only problem I can find with these mascarpone and raspberry jam crêpes is that they’re addictive! I can’t imagine a simpler or more delicious breakfast. I think they’re ideal for any Sunday, but they seem especially perfect for those days when laziness keeps you in your pyjamas until almost lunchtime.
Lightly whipped mascarpone and raspberry jam make a wonderful combination, but so do whipped cream and strawberries, for example. So don’t hesitate to enjoy them with whatever you fancy most, or whatever you happen to have in the fridge or cupboard.
Here is the recipe for these mascarpone and raspberry jam crêpes. I hope you try them soon and find them every bit as delicious as I do.
Ingredients
- 250 ml whole milk
- 1 egg
- 1 1/2 tablespoons melted butter
- 35 g sugar
- 75 g sifted plain flour
- 1/2 tablespoon vanilla powder or vanilla extract
- Lightly whipped mascarpone (to taste)
- Raspberry jam (to taste)
- Icing sugar, to decorate.
Method
- Place the milk, melted butter, sugar, vanilla, flour and egg in the bowl.
- Fit the whisk attachment to your KitchenAid stand mixer.
- Set the speed to 2–3 and mix the ingredients until combined, for about 40 seconds. Leave the batter to rest in the same bowl.
- Heat your crêpe pan with a little butter.
- When you see that the butter has melted and is bubbling, pour in approximately 3/4 of a ladleful of batter and immediately swirl the pan to spread it over the surface in a circle.
- Cook the crêpe on one side until you see the edges beginning to turn golden. Flip it over and cook for 1 more minute.
- Repeat the process until you have used up all the batter.
- Fold the crêpes in half and spread the whipped mascarpone over one side.
- Fold the crêpe again to form a fan shape and spoon the raspberry jam over the top.
- Dust with icing sugar, serve and enjoy.
