Tuesday, January 26, 2021

Home Eat & Drink Mary's Recipe: Crepes with Mascarpone & Fruit

Mary's Recipe: Crepes with Mascarpone & Fruit

Dig in to these high-style, fork-free delightful crepes. Thanks to catering pro Iverson Brownell and his team at Iverson Catering (who gave us this recipe in one of our 2008 issues), these crepes are a treat to eat at all times and in all seasons.



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.

Serves 15

1 cup all purpose flour
3 eggs, beaten
1 cup milk
4 tablespoons unsalted butter, melted
Kosher salt
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

Just hours after being sworn in, President Joe Biden signed an executive order calling for a review of the boundaries for Bears Ears and Grand Staircase-Escalante national monuments. The monuments—designated by Barack Obama in 2016 and Bill Clinton in 1996—were reduced by roughly 2 million acres by former president Donald Trump, and the executive order is seen as move towards restoring the original boundaries.⁠

Read the full story through the link in bio.⁠

📸Bears Ears National Monument: Courtesy of Utah Office of Tourism

What’s your favorite park in Utah? ...

Our Jan/Feb issue is out on stands now! This issue means so much to us. Made with lots of love and tears. We hope you’ll grab a copy and enjoy every moment of reading it. ❤️ ...

Here's one from our upcoming Jan/Feb issue out on stands in just a few days. We hope you’ll grab a copy and enjoy every moment of reading it.⁠

Mary photobombs Lisa Barlow at the premiere party for Real Housewives of Salt Lake. Below is a snippet from Mary's last editor's letter:⁠

"It’s all a little crazy.⁠
Sometime in 2020, the world stopped making sense for a lot of us. Between one of the ugliest election cycles the U.S. has ever been through and the most mysterious disease most of us have ever experienced, normal was canceled. We can’t get together with friends, hug our loved ones, be in the room with them when they die. But somehow we have to go on, right? Somehow we have to continue to work and love and laugh. This issue of Salt Lake magazine holds a lot of frivolity, the main one being an extremely silly TV show, The Real Housewives of Salt Lake City. There I am in a pink fur coat in a car with our cover housewife, Lisa Barlow and her boys."⁠

Pick up our Jan/Feb issue at your local grocer and read the full letter. ❤️

Link in bio to subscribe.

We love you so much, Salt Lake ❤️⁠

Wishing everyone a safe and happy holiday. Be merry, be bright and be good for goodness sake! ✨

Skip the milk and cookies this holiday and leave out something that Santa really wants 🍺😉🎅⁠

Check out our local holiday beer round up for last minute gift ideas! Link in bio!

Mary's last-minute holiday gift ideas from last year are still as true and relevant today...⁠

"The planet we live with and the creatures on it need all kinds of things. Polar bears need presents, tree frogs in the Amazon need gifts, our Utah canyons and our national parks need help."⁠

Check the link in bio for full write up.

There was never a time there wasn’t Mary Malouf. Until now. Today, Mary died when a rogue wave swept her out to sea off the coast of Northern California. Only she – perhaps the world’s foremost lover of Bronte, BBC mysteries and, of course, Moby Dick – would appreciate such poetic drama.

“I know not all that may be coming, but be it what it will, I'll go to it laughing.” — Mary Brown Malouf. Ooops. Herman Mellville.