| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 45 min |
| Yield: | about 36 crepes |
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon fine salt
- 2 cups whole milk
- 1/2 cup water
- 6 large eggs
- 8 tablespoons unsalted butter, melted (1 stick)
- 2 teaspoons pure vanilla extract
- 1/2 pound (2 cups) strawberries, washed
- 1/2 pound (2 cups) blackberries, washed
- 1/3 cup sugar
- Splash orange liqueur, optional
- 2 cups fromage blanc
- 2 cups marscarpone
- 1/3 cup sugar
- 2 tablespoons finely grated orange zest (from 2 large oranges)
- 1/2 cup freshly squeezed orange juice (from 1 large orange)
- 1 teaspoon pure vanilla extract
Instructions
- For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
- For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
- For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
- To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
- Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
- To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
- Spoon the macerated berries over the crepes and serve.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 109 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 42 mg |
Reviews
This is an excellant recipe. Everything turned out Great!!! I couldn’t find the Fromage Blanc, but used Vanilla Greek Yogurt instead,and I think this made the recipe have more layers for a wonderful dessert. I will be using this recipe for a long time to come.
I only used this recipe for the crepes. These were super easy and delicious. I made half a recipe and filled them with 1 cup mascarpone mixed with 1/4th cup powdered sugar, and topped with fruit the first time, and blueberry curd the second time. Everyone enjoyed!
Went to brunch at a friend’s house last weekend and she had made these crepes. They were absolutely awesome!!! Everyone raved about them! I will definitely be making them in the future!!
I made these this past weekend for a brunch I had at my house. Everyone raved about how good they were. I thought they were very easy to make. Will make again for sure.
I also used greek yogurt, but not 2 cups. Just enough to thicken the mascarpone a little. Also, did not use full amount of orange zest, or juice. Probably 1 tbsp. of zest and 1/3 c. juice. Other than that, did everything exactly and it was wonderful. I love that it can totally be made the day before. We served at brunch and everyone loved it. It would be a very elegant dinner party dessert.
Awesome recipe! A hit at my brunch. I couldn’t find fromage blanc so I just added a bit of flour to the mascarpone cheese to make it a but harder. You have to try this one!
Grew up with crepes since Mom was from France but use my own batter. These were excellent. Added grand marnier to batter and made that night before. Cooked the crepes couple of hours before dinner and sat aside under tea towel. Made a raspberry puree and spooned a little near crepes when serving and macerated fruit with a little grand marnier as well. Serving again tonite with a heavier dinner of cannelloni. Perfect light touch. And note, the fromage blanc (available at Whole Foods) has very few calories. Definitely a keeper.
I’ve been making crepes, sweet and savory, for years and was looking for something extra special for a 16th birthday. The crepe batter is perfection! Very delicate, yet easy enough to cook. This recipe does make 32 6-7 in. crepes!
The creamy filling is pure heaven. I made it as directed except for substituting Greek plain yogurt for the Fromage Blanc. I didn’t want to spring for orange liquer in the fruit, so I added 1/2 t. orange extract instead. I also made strawberry syrup by blending 1 # defrosted strawberries with about 1/2 c. simple syrup. (It also works to use powdered sugar). Make sure to use the orange zest & juice, it makes THE difference.
I halved the recipe and it easily served 8.
I made these today and they are just awesome. I couldn’t find “fromage blanc” so i just went with a fresh ‘farmers” cheese which worked out great. I also used blackberries, raspberries and blue berries for the topping. In place of orange liqueur i used a splash of honey flavored vodka, very nice. shared with some guests and mu neighbor and every one found them to be simply amazing.
This was my first time making crepes of any kind and i found them alot easier than i had i thought. For some reason people always told me they were hard to make, not true. I had no problems making this recipe what so ever and look forwards to making them again.
It looks and tastes great. Thanx Giada.