Mascarpone-Stuffed Crepes with Ontario Sour Cherries | PC.ca
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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: Intermediate
  • Preparation: 30 mins
  • Ready in: 40 mins
  • Serves: 10
  • Dish Type: Italian
  • Season: Summer
  • Course: Dessert
  • Main Ingredient: Cherry Fruit Spread
  • Calories

    740 cal

  • Total Fat

    51 g

  • Sodium

    120 mg

  • Total Carbohydrate

    57 g

  • Dietary Fiber

    1 g

  • Protein

    13 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

  • Calories

    740 cal

  • Total Fat

    51 g

  • Sodium

    120 mg

  • Total Carbohydrate

    57 g

  • Dietary Fiber

    1 g

  • Protein

    13 g

How to make

Ingredients

  • Crepes:
  • 1-1/4 cups (300 mL)

    All-purpose flour
  • 2 tbsp (25 mL)

    Granulated sugar
  • 1-1/4 cups (300 mL)

    2% milk
  • 1 cup (250 mL)

    Unsalted butter, melted
  • 4

    Eggs
  • 3 tbsp (45 mL)

    Unsalted butter, melted
  • Filling:
  • 1 cup (250 mL)

    Ricotta
  • 1 cup (250 mL)

    Mascarpone cheese
  • 1/4 cup (50 mL)

    Sour cream
  • 1/4 cup (50 mL)

    Granulated sugar
  • 1 tsp (5 mL)

    Vanilla
  • 1

    Egg
  • 1

    Egg yolk
  • Pinch

    Ground nutmeg
  • Topping:
  • 3 tbsp (45 mL)

    Icing sugar
  • 1 jar (370 mL)

    PC®Black Label Ontario Montmorency Sour Cherry Fruit Spread
  • 10

    Small mint sprigs

How to make

  • Step 1

    Make Crepes: Place flour, sugar, milk, 1 cup (250 mL) melted butter, eggs and 3/4 cup (175 mL) water in bowl. Using electric mixer, beat on low speed until combined. Cover with plastic wrap; let stand 20 minutes.

  • Step 2

    Preheat oven to 375˚F (190˚C). Grease rimmed baking sheet with some of the 3 tbsp (45 mL) melted butter; set aside.

  • Step 3

    Heat 7-inch (18 cm) nonstick frying pan over medium heat. Once hot, brush with some of remaining melted butter. Ladle enough batter into pan that, when swirled, bottom of pan is evenly coated in a thin layer of batter. Cook 2 minutes or until bottom is golden; flip and cook an additional 1 minute. Transfer to plate; repeat with remaining batter for a total of 20 crepes.

  • Step 4

    Make Filling: Place ricotta, mascarpone and sour cream in food processor. Pulse until smooth, scraping down side of bowl if necessary. Add sugar, vanilla, egg, egg yolk and nutmeg. Pulse until combined and smooth.

  • Step 5

    Arrange crepes, golden side down, on work surface. Place 3 tbsp (45 mL) ricotta mixture in centre of one crepe. Fold in sides of crepe; flip over to form a small rectangular envelope. Transfer to prepared baking sheet; repeat with remaining filling and crepes. Bake in centre of oven for 15 minutes.

  • Step 6

    Remove from oven; arrange two crepes on each plate. Dust with icing sugar; top each with about 3 tbsp (45 mL) fruit spread. Top with a sprig of mint.

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