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Crêpes with Mascarpone and Raspberries
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Source: https://recipheon.com/en/recipes/desserts/crepes-with-mascarpone-and-raspberries
About this recipe
Crêpes with mascarpone and raspberries combine gluten-free crêpes, creamy mascarpone, and a fresh, lightly tart fruit note. Mascarpone makes a smooth, delicate filling, vanilla enhances its sweetness, and raspberries balance it with their juicy flavor. Only a little sugar is needed because the filling should remain delicate rather than heavy. Fill the crêpes just before serving, or chill them briefly after folding so the filling holds its shape better.
Ingredients
6 gluten-free crêpes
180 g mascarpone
120 g raspberries
1 teaspoon sugar
a pinch of vanilla
Steps
Briefly mix the mascarpone with the sugar and vanilla, just until smooth. Avoid prolonged beating, which can make the cream loose.
Gently rinse the raspberries and dry them thoroughly. You can lightly mash about half with a fork into a sauce, leaving the rest whole.
Warm the gluten-free crêpes in a dry frying pan over low heat for 30–60 seconds, just until flexible. If they are hot, let them cool briefly. Spread the cream over the lukewarm crêpes and divide the raspberries between them.
Fold the crêpes and serve promptly so the fruit does not release too much juice.
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