Crepes with Mascarpone & Fruit
Roll these the traditional way, as shown, or make them easy finger food by tying into a pick-up “purse,” as described.
1 cup all purpose flour
3 eggs, beaten
1 cup milk
4 tablespoons unsalted butter, melted
1.5 cups fresh strawberries, finely chopped
1 cup mascarpone cheese
1 bunch mint, leaves only, chiffonade
1 bunch long chives
The crepes: Mix the flour with a pinch of salt in a bowl. Whisk the eggs and milk together, then whisk the egg mixture and flour together. Whisk in the butter. Pass the batter through a fine mesh strainer. Heat a nonstick crepe pan over a medium flame. Spray the hot pan with non-stick spray. Using a 1-ounce ladle, pour the batter into the center of the pan. Roll the batter around in the pan in a circular motion so that it becomes evenly distributed across the entire bottom of the pan. Cook for about 30 seconds, or just until the second side is set. Remove the finished crepe to parchment paper. Repeat, layering parchment paper between each crepe.
The compote: Mix the diced strawberries, mascarpone and mint chiffonade gently in a bowl until incorporated well. This compote must be made just before you intend to fill the crepes, as it will not hold its consistency for very long.
The chives: Blanch chives, and reserve.
To serve: Place crepe with the best side facing down. Spoon 1 tablespoon of the compote into the center of the crepe. Fold all sides of the crepe evenly up to a point above the center of the compote. Carefully tie the crepe “purse” with a blanched chive. Repeat.
1. Chop mushrooms very fine and saute in butter with a little chopped onion and a tablespoon of cream. Cool to room temperature and drain. Fill crepes.
2. Fill crepes with a tablespoon of creme fraiche and a bit of cavier or a sliver of smoked salmon.
3. Blend equal parts cream cheese and goat cheese wth 2 tablespoons of olive oil, 1 minced garlic clove and a tablespoon of chopped basil, dill or thyme. Fill each crepe with a tablespoonful and tie with a chive.
-Mary Brown Malouf