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Tuesday, July 25, 2017

BC Cherry Crepes w Maple Mascarpone

BC Cherry Crêpes w/ Maple Mascarpone

Celebrate seasonal sweet & juicy cherries partnered with light pancakes & an Italian twist–a velvet mascarpone topping. Perfect for breakfast, brunch and any sunny day on the patio. Gluten free option too.


BC Cherry Pancakes Ingredients

Ingredients


Crêpes

1 1/2 cups gluten free 

or regular all purpose flour

2 cups milk for gluten free flour.

Or 1 7/8 cups milk for regular flour. 

1 Tbsp. cane sugar

1 Tbsp. vanilla essence

Pinch fine salt

50g butter, melted, for frying

Compote

4 cups B.C.Cherries, pitted

1 Tbsp. cane sugar

1/4 cup fruit juice ( we used mango peach orange blend)

2 Tbsp. maple syrup

1 Tbsp. cornstarch

4 Tbsp. cold water

Mascarpone

1 cup mascarpone cheese
2 Tbsp. maple syrup



METHOD

Makes 8-10 crêpes. 


Crêpe batter

  1. In a large bowl combine milk, sugar, vanilla & salt.

  2. Slowly sift flour into milk mixture and whisk thoroughly till smooth. You're looking for a runny consistency, so you may need to add either more milk to make it runnier, or more flour to stiffen it up a bit.

  3. Put in the fridge while you make the compote

Cherry Compote

  1. Wash & de-stem cherries.

  2. Cut in half, remove pits & put in a medium sauté pan.

  3. Pour in fruit juice, maple syrup & sugar.

  4. Bring to a low simmer & cook for 10-15 minutes.

  5. Stir until the consistency is thick but still runs off a spoon. You don't want jello.

  6. Take off heat and let cool.

Crêpes cooking

  1. Heat a 10-inch crêpe pan to low/medium heat. You can use a non-stick frying pan.

  2. Brush some melted butter on the bottom of the pan for added creaminess.

  3. Take crêpe batter out of the fridge, stir and pour a ladle-full into pan and swirl pan to spread mix to the edge creating a full circle.

  4. Cook for 1 minute, then run a thin spatula along the outside edge to loosen the crêpe.

  5. Flip crêpe over & cook for an additional minute.

  6. Remove from pan and put on a plate.
  7. Repeat until all the batter is used up.

cont. below/

Pitted Cherries
 BC Cherry Crepes Preparation


Whipped Mascarpone

  1. In a bowl add mascarpone & maple syrup.
  2. With a hand blender mix until smooth & well mixed.
  3. Place into a piping bag with a star tip. If you don't have one, you'll dollop with a spoon.

Assembly

  1. Place a crêpe on a plate.
  2. Pipe whipped mascarpone in lines top to bottom and in the middle, staying 1 1/2 inches away from the edge.
  3. Add a couple of dollops of cherry compote in the middle of the crepe.
  4. Pick up an edge and roll towards the opposite edge, gently so the filling doesn't splurge out.
  5. Drizzle compote juice on top and pipe/spoon a good dollop of mascarpone on top as well.
  6. The family's going to love this.

Source: Recipe courtesy of Sugar Love Spices Sugar Love Spices