“Mascarpone crepes?,” you ask.
Oh yes, mascarpone crepes.
“Tell me more!”
Dainty pancakes made from that delightful Italian sweet cream cheese, wrapped around a velvety chocolate and hazelnut spread (or other equally delectable filling of your choice), garnished with tasty treats and more sweet stuff.
If you’re not familiar with Mascarpone, it’s similar to cream cheese, but different. How’s that for a definition? Clear as mud? You just have to try it to know what I’m talking about. Creamy goes beyond the bounds of texture here. You can almost taste the creamy.
Let me just say a few words about the filling I’ve chosen here. I was first verbally introduced to Nutella in my college French class. I say verbally introduced because my French teacher merely provided us with a glowing verbal review of Nutella. On and on she went about how absolutely exquisite it is. I can still remember the look on her face as she described it. Pure bliss. But did she bring any in for us to taste? No. This was before Nutella had made its way to the United States. I admit that the name made it sound like some kind of health food. I laugh about that now. Healthy is definitely not a word I would use to describe Nutella. Decadent? Yes. But in a good way. Indulgent? Absolutely. Now that it’s taken the United States by storm, I’m very glad that I can find it on just about any supermarket shelf.
A container of mascarpone + a jar of Nutella + an award winning cast of supporting characters = ecstasy on a late Sunday morning.
Mascarpone Crepes with Nutella Filling
- Griddle or non-stick skillet
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 pinch salt
- 1 egg
- 2 cups milk
- 3/4 cup Mascarpone
- butter or vegetable oil
- 1/2 cup Nutella hazelnut spread
- Sift flour into a medium to large bowl, add sugar, cardamom and salt. Use a whisk to combine dry ingredients.Add egg, milk and mascarpone to flour mixture. Blend until smooth. If the mixture is thick and difficult to pour, add a bit of water until your mixture is thin enough to pour and spread on its own.
- Add a pat of butter to griddle or skillet over low to medium heat. Use a ladle or large spoon to pour some of the batter into the pan. Swirl around to make a thin pancake. Add a little at first and if it's too thin just add more until you're satisfied with the thickness.Cook until the batter solidifies and bubbles form on the surface, (about two minutes), carefully flip it and cook for about two minutes on the other side. You may need to adjust the temperature or timing depending on the thickness of your crepes. You want them to be cooked through and just browned on the outside.Repeat until batter is gone, setting each finished crepe on a plate and allow to cool before filling.
- Fill each crepe with Nutella. Garnish with fresh strawberries, raspberries, blueberries, chopped pecans, or whatever you like. Sprinkle with powdered sugar, if desired.