Blueberry-Mascarpone Crepes
8 ounces mascarpone cheese
4 ounces cream cheese, softened
3 tablespoons sugar
2 large egg yolks
1 1/2 teaspoons finely grated orange zest
1 teaspoon fresh orange juice
1 teaspoon Grand Marnier liqueur
Pinch salt
12 crepes, recipe follows
1 pint blueberries
Blueberry Sauce, recipe follows
Confectioners’ sugar, garnish
Preheat the oven to 325 degrees F.
Lightly grease a large glass baking dish.
• In a medium bowl, beat together the mascarpone, cream cheese, sugar, egg yolks, zest, juice, Grand Marnier, and salt until smooth.
• Place the crepes flat on a work surface.
• One at a time, spoon 2 tablespoons of the filling down the center, and top with a few fresh blueberries.
• Roll the sides of the crepe up and over the filling and place in the baking dish, seam side down.
• Bake until the filling is warmed through and slightly puffed, 10 minutes.
• Spoon the sauce over the crepes and return to the oven and hot, 2 to 4 minutes.
• Remove and arrange 3 crepes on each of 4 dessert plates.
• Dust with confectioners’ sugar and serve immediately.
Blueberry Sauce:
1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons cornstarch
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons finely grated orange zest
1 3/4 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
• In a small saucepan combine the sugar, water, orange juice, cornstarch, Grand Marnier, and orange zest, and stir well.
• Cook over medium-high heat, stirring occasionally, until thickened, about 5 minutes.
• Stir in 1 1/2 cups of the blueberries and simmer the mixture, stirring occasionally, until the berries burst and the sauce thickens, about 5 minutes.
• Add the butter and remaining 1/4 cup of blueberries and stir until the butter is melted and the berries are warmed through, 1 minute.
• Remove from heat and cover to keep warm until ready to use.
Yield: 3 cups
Crepes:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
1 tablespoon sugar
Pinch salt
6 teaspoons melted unsalted butter
• Whisk together the flour, eggs, milk, sugar, salt, and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
• Refrigerate for at least 1 hour before proceeding.
• Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
• When hot, brush with a light coating of the remaining butter.
• Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
• Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
• Transfer to a plate and cover loosely to keep warm.
• Repeat with remaining batter.
• Assemble as directed in Blueberry-Mascarpone Crepes recipe, and serve.
• Or, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap.
• Refrigerate until ready to use, up to 3 days.
Yield: 1 dozen crepes
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