We have been on a bit of a crepe bender lately. I don't know if it's because of the lazy days of summer, having more time in the morning, or just craving them. The kids are asking for them at least twice a week at the moment and they love them with chocolate. I know it isn't the most healthy breakfast going. But sometimes (like often), us moms need a break from being told what we are feeding our kids is bad! When we grew up in the 70s it was Pop Tarts, Eggos and Captain Crunch! Guess what? We survived to tell the world all about it. Some days, I really want to go back to that place and live all that freedom over again.
In the meantime, it's 2016 and it all gluten free, vegan, nut friendly, low carb, low fat, low sugar, oh and I almost forgot paleo. I know I missed a million and one other categories, but who's counting. I don't think I really have a point because I like to try my very best to eat as healthily as I can. But at the end of the day, we are all just trying our best one meal at a time.
Today, we are getting by with crepes. So, enjoy folks!
These crepes were really good. I mean really good. I don't know if it was because I was starving, because nobody was pestering me, because the berries were delicious, because the house was clean or just because. But if you indulge once this weekend, make these and you really won't be disappointed. Promise.
You don't need a crepe pan to make crepes. You can just as easily make them in a frying pan. Just make sure that it is non stick or cast iron. I have a cast iron skillet which I use for almost everything, but not for crepes. My pan is quite big and that makes it very difficult for flipping the crepes. This recipe states 8 inch crepes, but you could easily use a different size pan, it will just change the number of crepes you get. Sometimes I like to make mini crepes and fill them with all kind of things . I have a delicious Strawberry Fool Filled Mini Crepe ready to write out soon! So, check back for that one.
Cinnamon Crepes with Mascarpone and Fresh Raspberries
Makes 12 / Prep time: 5 minutes / Cook time: 10 minutes
For the Crepes:
1 ½ cups/360 ml of whole milk
3 large eggs
1 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup/125 grams of plain flour
3 tablespoons of butter (melted)
Butter for cooking
For the Mascarpone Cream:
1/2 Cup/120 grams mascarpone cheese
1/4 Cup/60 ml whipping cream
2 Tablespoons sugar
1/2 Teaspoon cinnamon
Raspberries to serve
In a blender, combine milk, eggs, sugar, cinnamon and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter and vanilla. Blend for a few more seconds. Add the flour all at once and blend until combined.
Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Continue the process until you have cooked all the crepes.
Make the mascarpone cream by adding the mascarpone, cream, sugar and cinnamon in a bowl. Whisk until combined.
Serve crepes topped with the cream, berries and a sprinkle of cinnamon.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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