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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crepes with Mascarpone Cream & Berries Recipe

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This recipe for Crepes with Mascarpone Cream & Berries is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup all-purpose flour
1 egg
1-1/2 cups whole milk
1/4 cup sugar
Pinch of salt

Mascarpone Cream:
8 ounces heavy whipping cream
8 counces mascarpone cheese
5 Tablespoons sugar
1 teaspoon vanilla

2 cups blueberries
2 cups cherries, halved and pitted
3/4 cup sugar

Prepare the crépes:
Combine flour, egg, milk, sugar and salt in a bowl; mix until well blended. Melt a dab of butter in a 7-inch crépe pan over medium heat. Add 1/4 cup batter and cook for about 2 minutes on each side. Remove from the pan and stack between sheets of waxed paper. Let the crépes cool before filling; otherwise, the filling will melt too quickly.

Prepare the mascarpone cream:
Combine all ingredients and beat until well blended.

Prepare the topping:
Preheat oven to 400º. Combine blueberries, cherries and sugar in a bowl and mix gently to blend. Spread on a rimmed sheet pan and roast 10 minutes.

To assemble:
Lay the crépes flat. Put 1/4 cup of mascarpone cream on each one and fold in half. Top with hot roasted fruit.

Makes 8 servings.




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