Crepes with Caramelized Pears, Blackberries and Mascarpone Cream
Crepes with Caramelized Pears, Blackberries and Mascarpone Cream Erin McDowell

Even though crepes seem complicated to prepare, that’s not the case. These thin pancakes are as simple to make as your average flapjack. In this recipe, we mix a basic batter and cook the crepes in a nonstick skillet. Then we fill them with caramelized pears, fresh blackberries and sweetened mascarpone cheese. In a pinch, you can fill the finished crepes with whatever you have on hand--from jam to whipped cream to chocolate-hazelnut spread. Make-ahead tip: The batter can be kept in the fridge for up to two days.

Makes 6 servings
Start to Finish: 45 minutes

Ingredients

Crepes

1 cup milk

¼ cup water

2 eggs

4 tablespoons melted butter, plus more for the pan

¾ teaspoon pure vanilla extract

1 cup all-purpose flour

Pinch of cinnamon

Filling and Finishing

1½ cups mascarpone cheese

¼ cup heavy cream

½ cup confectioners’ sugar, plus more for garnish

1 tablespoon butter

2 pears--halved, cored and thinly sliced

3 tablespoons brown sugar

Pinch of cinnamon

1 pint blackberries

Honey, for garnish

Directions

1. Make the crepes: In a large bowl, whisk the milk with the water, eggs, butter and vanilla extract to combine. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it to remove the lumps. (If making ahead, the batter can now be stored, refrigerated, for up to two days.)

2. Cook the crepes: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ½-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.)

3. Cook the crepe until the edge looks lacy and golden, 2 to 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan.

4. Use the spatula to carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side, or until lightly golden. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used.

5. Make the filling: In a small bowl, whisk the mascarpone with the cream and confectioners’ sugar to combine. Set aside.

6. In a large sauté pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, 4 to 5 minutes.

7. Fill the crepes: To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Then fold the crepe into quarters and set on a plate. Finish with a sprinkle of confectioners’ sugar and/or a drizzle of honey.

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