Dessert Crepes with Citrus Mascarpone
Easy to make ahead and guaranteed to impress, this is the dessert you want when you’re on Super Bowl dessert duty. Citrus-kissed crepes are filled with creamy mascarpone and strawberry filling.
The citrus flavor comes from CITREVE dehydrated grapefruit slices, finely ground and mixed into both the crepes and the mascarpone filling. Make it for game day now, then tuck it away as a sweet idea for Valentine’s Day too.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 8
Ingredients
Crepes
- 0.5 cup0.5 cup0.5 cup All Purpose Flour
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Granulated White Sugar
- 3 whole3 whole3 whole Eggs, beaten
- 1 cup1 cup1 cup Milk
- 1 tsp1 tsp1 tsp Freeze-Dried Grapefruit Slices - CITREVE, ground
- 8 Tbsp8 Tbsp8 Tbsp Butter, Salted, melted
- 1 pinch1 pinch1 pinch Salt
Mascrapone filling
- 8 oz8 oz8 oz Mascarpone Cheese
- 0.25 cup0.25 cup0.25 cup Confectioners Sugar, Powdered - Swerve
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 1 tsp1 tsp1 tsp Freeze-Dried Grapefruit Slices - CITREVE, ground
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Crepes:
- Sift the flour and sugar into a large bowl.
- In a separate bowl, whisk together the beaten eggs and milk. Add this mixture to the dry ingredients and whisk until smooth.
- Stir in the ground grapefruit, melted butter, and add salt to taste until fully incorporated.
- Heat a large nonstick pan over medium heat.
- Once hot, ladle about ⅓ cup of batter into the pan, swirling immediately to coat the bottom evenly.
- Cook for about 1 minute, until the crepe is set. Flip with a spatula and cook for another 30 seconds.
- Transfer to a plate and repeat until all the batter is used.
- Tip: Stack cooked crepes on a plate as you go.
- Mascrapone Filing:
- Add all mascarpone filling ingredients to a large bowl.
- Using a hand mixer, mix until smooth, creamy, and fully combined.
- To Assemble
- Lay one crepe flat on a clean surface.
- Spoon about ½ cup of the mascarpone filling onto one end of the crepe.
- Top with sliced strawberries.
- Roll the crepe into a log.
- Repeat with the remaining crepes. You will end up with 4–5 large filled crepes.
- Cut each crepe in half before serving.
Notes
-
Dust with confectioners’ sugar just before serving, if desired.
-
Drizzle with hot chocolate sauce for an extra treat.
-
Add more sliced strawberries on top for a fresh finish.
-
Crepes can be assembled and refrigerated until ready to serve, making this an easy make-ahead dessert.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 281 |
| Fat: | 24 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 34 g |
| Sodium: | 169 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Totally droolworthy!