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Crępes with Mascarpone Cheese and Hazelnut Cream


3 eggs
1˝ tbsp extra-virgin olive oil
1˝ cups/360 ml whole milk, plus more if needed
ľ cup/90 g all-purpose/plain flour
Butter, for greasing crępe pan
12 oz/340 g mascarpone cheese
˝ cup/120 ml floriano hazelnut cream or citrus blossom honey


Makes: 12


In a medium bowl, whisk together the eggs, olive oil, milk, and flour to form a smooth batter. Cover and let rest for at least 1 hour, though 2 to 3 hours is best. The batter should coat the back of a spoon nicely. If it's too thick, add a splash more milk. Heat a 10 in/25 cm diameter non-stick frying pan over medium heat. Wipe the pan with a paper towel greased with a small amount of the butter. Pour enough batter to thinly cover the bottom of the pan, about ¼ cup/60 ml. Cook for 2 to 3 minutes, or until golden brown on one side. Carefully loosen and lift the edges with a metal spatula. Flip the crepe and cook for another minute. Transfer the crepe to large plate and repeat with the remaining batter to make about 12 crepes. Preheat the oven to 225°F/110°C/gas ¼ Divide the mascarpone among the crepes, spreading it to the edges, and then fold the crepes into quarters. Place the finished crepes on a baking sheet/tray lined with parchment/baking paper and place them in the oven for 2 to 3 minutes, or until just warmed through. Gently warm the hazelnut cream by placing the closed jar in a warm water bath. Transfer the crepes to individual plates, drizzle with warm hazelnut cream and serve immediately.

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