Orange Honey Mascarpone Crepes
Looks like I’m still stuck on breakfast. This time crepes. Those thin, papery, and, oh yes, buttery pancakes that have left me intimidated all these years.
I’m not entirely sure why. I think crepes are more forgiving than pancakes, which tend to slide or fold in half upon the flop. And most of the time, good flop or bad flop, end up dense or doughy. Curses. I’m still working on my pancake recipe. Can you tell?
But crepes, you’ve been mastered. Along with your pretty, buttery, golden webbing.
Even better, they’re best when prepped the night before. Meaning an extra snooze the next morning. Or more time to squeeze some orange juice. You decide.
I’ll be dreaming of these this morning. Stomach growling, eyes half open, on an early plane to Alt with my overzealous marshmallow stuffed business cards. Make these for me, will ya?
Ingredients
Instructions
- Make crepes ahead. Add crepe ingredients into a blender and blend for 30 seconds or until evenly combined. Scrape down sides if necessary. Allow to sit for at least 15 minutes or overnight in the refrigerator. Batter and flavor develop over the rest.
- Heat a large non-stick pan over medium-high heat. Once warmed, add a tiny bit of butter to the surface. It should bubble and brown quickly. This will give your crepe a nice color. Pour a little less than 1/3 cup of batter onto the pan. The crepe should be thin. Slowly tilt the pan in a circular motion to move the batter around the pan. Once batter stops moving, place back on the burner.
- Cook for 2 minutes. Using a thin spatula along with your fingers, flip the crepe and cook for another minute longer. Stack crepes on a plate and repeat.
- Make filling. In a bowl, add filling ingredients and stir until combined with a spoon or spatula. Skip getting out your hand mixer. Over beating mascarpone will cause it to become grainy.
- Serve crepes warm. Fill with a small dollop of mascarpone. Fold over twice. Top with berries of choice and 100% pure maple syrup.
Even though I just had breakfast I would jump at an opportunity to have these yummy things! So you don’t need a crepe maker to make these delicious things? Oooo I’m intrigued! Move over pancakes! =)
Have fun at Alt!
At’agirl! You totally mastered that gold webbing. They look perfect.
I think crepes might be my favorite breakfast food EVER. We have a creperie right down the street from us, and it created quite a problem when we first moved in.
Sometimes I just forget how easy it is to make crepes. They’re good even just simple, sauted in a pan with butter, sugar and orange juice. BUT your orangey marscapone filling is tempting to the point that I’ll be making them tonight for dinner! Thanks for sharing. Lovely pictures.
These look delicious! I just love crepes with mascarpone.
Okay, crepes are great as is…but add orange, honey or macarpone and its even better – you did all 3. Well done!!
Orange and honey is such a lovely combo. I adore that in a pancake or crepe!
I have been wanting to try crepes. Maybe I’ll get my nerve up now and actually do it. These look fabulous!
Here is my latest post on pancakes. If you don’t want blueberry, just leave them out. Let me know if you try them!
http://thecookslife.wordpress.com/2012/06/06/blueberry-pancakes-to-soothe-the-soul/
oh my god- this looks like the perfect crepes ever. I could never get the right consistency..loved the fillings choices too.
I am digging these hard! Love this flavour combination!
Oh so beautiful – and such a wonderful combo of flavors!
These crepes look delicious and beautiful. . love it!
Great photos, will definitely try and use almond milk,
Thanks for al the other wonderful recipes you have passed on.
These look so yummy!!! well, I think crepes are more difficult but I like them more! definitely more forgiving
And the orange mascarpone honey reminds me a bit of crepe suzzete (without the mascarpone of course)!
you could try apple pancakes, they-re so good! You just blend a couple of apples and add it to the mix!
Dagnabit!!! We had crepes yesterday! Wish I had these babies. SOOOO thrilled to have finally met you. Keep in touch, lovely
So you make waffles AND crepes! Sheesh, you need to move to Utah already and be my neighbor. Loved hanging out with you and I am cracking up at the Instagram photo that is on your site. I hope you take a new photo soon..ha! xoxo
Considering breakfast is my favorite meal to eat…I’m loving all of these posts!
Mascarpone, honey, AND cardamom? Get out! These look and sound delightful. I think it’s easy to get stuck on breakfast on these colder winter mornings (I’m stuck on it, too). Have you tried buckwheat flour in your crepes? Such a pretty color …
Great great photos! And amazing concept! I love your ideas… And the crepes are perfect for the Chandeleur here in France. Love it!
[...] no denying it. I truly love breakfast. But I’m particular. I like my waffles crispy. My crepes with golden webbing. My french toast with thick crusty bread. And my pancakes thin, light, and far [...]