Berry Caramel Crepes with Mascarpone
Indulge in a delightful combination of sweet and tangy flavors with these luscious berry caramel crepes. Made with tender crepes filled with a creamy mascarpone cheese mixture and topped with a medley of fresh berries and a drizzle of caramel sauce, this recipe is a perfect treat for breakfast or dessert.
Ingredients
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Eggs, whole, raw, fresh, 8 eggs -- 1 lb
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Minor's Culinary Cream 2 x 5 pounds -- 1/2 cup
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Water -- 1 qt
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Plain flour -- 12 oz
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Granulated sugar -- 1 tbsp
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Table salt -- 2 tsp
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Butter, salted, melted -- 1/4 cup
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Mascarpone cheese -- 1 1/2 cups
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Brown sugar -- 1 tbsp
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Minor's Bourbon Style Sauce RTU 4 x 0.5 gallon -- 1 cup
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Heavy whipping cream -- 2 tbsp
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Strawberries, raw, sliced -- 3 lb
Preparation
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1In a blender on medium speed, mix eggs, Minor's Culinary Cream, water, flour, sugar and salt for 2 minutes. Add melted butter, mix well.
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2Grease a heated crepe pan with oil. Tilt pan to coat it evenly. Add 1 - 2 oz. of batter into pan. Cook until light brown, flip to cook on both sides. Repeat for all crepes. Set aside.
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3In a sauce pot, dissolve brown sugar in Minor's Bourbon Style Sauce over medium heat. Slowly whisk in heavy cream.
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4Spread mascarpone on a crepe. Add sliced strawberries and fold the crepe in half. Lightly sauté crepe to warm thoroughly before serving.
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5Top with drizzle of bourbon caramel sauce and serve with fresh berries.
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