Sweet and Tangy Berry Filled Crepes

Submitted by Sarah_Jayne

"These are indulgent tasting crepes with a sweet berry filling and a tangy blueberry topping. There is a tiny bit of a naughty twist with the cherry brandy in the filling which we found to lift the flavor just that extra bit. Made for RSC #12."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 cup mascarpone cheese
• 2 tablespoons sugar-free strawberry jam
• 2 1⁄2 teaspoons cherry brandy
• 1 1⁄2 cups fresh blueberries
• 1 1⁄2 tablespoons Splenda sugar substitute
• 1 1⁄4 teaspoons lemon juice
• 4 crepes, already prepared

directions

1. Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
2. Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
3. Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
4. Put each crepe on a plate.
5. Generously spread a layer of the mascarpone mixture over the base of each crepe.
6. Roll each crepe up into an open ended cigar type shape.
7. Drizzle the blueberries and their juice over each rolled up crepe.
8. Serve.

Reviews

[kittycatmom]

I made this with my recipe #346219. Yummy! We happened to get fresh berries in at our local store. Thank you Sarah_Jayne! Made for 1-2-3 Hits

 

[Tinkerbell]

I made my homemade brandy-butter crepes for this so I reduced the amount of brandy in the filling, replacing half of it with vanilla extract. I was also out of plain blueberries but had a bag of frozen blueberry, raspberry & blackberry mix that I used instead. The recipe is categorized as a dessert but we thought the crepes made a delicious weekend breakfast served with scrambled eggs & sausage. We did feel that the amount of filling & sauce was really not enough to serve four people when serving as a meal instead of dessert. I would double the recipe next time if served for breakfast. Thanks for a great gem, Sarah_Jayne! Made for Hidden Gems - Winter 2008.