Description
Delicate crepes filled with airy whipped mascarpone and topped with tangy-sweet apricot preserves. Perfect for brunch or dessert, these crepes are both elegant and easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/4 cups whole milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup mascarpone cheese
- 1/3 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup apricot preserves
- 2 tablespoons chopped pistachios (optional)
Instructions
- In a mixing bowl, whisk together flour, milk, eggs, melted butter, vanilla, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a nonstick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter into the skillet and swirl to spread evenly.
- Cook each crepe for 1–2 minutes per side until golden. Set aside on a plate, covering with a towel to keep warm.
- In a separate bowl, whip mascarpone, heavy cream, and powdered sugar until light and fluffy.
- Spread the mascarpone filling onto each crepe, then fold or roll. Spoon apricot preserves over the top.
- Garnish with chopped pistachios and powdered sugar if desired. Serve immediately.
Notes
- Letting the batter rest helps create tender, flexible crepes.
- Warm the preserves slightly for easier spreading and better texture.
- Use a nonstick pan or crepe pan for best results.
- You can prepare the mascarpone filling up to one day ahead and refrigerate.
Nutrition
- Serving Size: 1 filled crepe
- Calories: 360
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg