Crepes Stuffed with Blueberries and Mascarpone Cheese and Whole Wheat Crepes too!

Ingredients

For the crepe batter
All purpose flour 1 Cup (16 tbs)
Kosher salt 1 Pinch
Eggs 2
Milk 1 1/2 Cup (24 tbs)
Melted butter 1 Tablespoon
Vanilla extract 1/2 Teaspoon
Ground cinnamon 1/4 Teaspoon
Whipped cream topping 1/2 Cup (8 tbs) (Optional)
For greasing
Melted butter 1/4 Cup (4 tbs) , divided (For greasing)
For the blueberries and mascarpone cheese filling
Fresh blueberries 2 Cup (32 tbs)
Granulated sugar 3/4 Cup (12 tbs)
Fresh lemon juice 2 Teaspoon
Vanilla extract 1/2 Teaspoon (flavoring)
Mascarpone cheese 8 Ounce (room temperature, or light whipped cream cheese)
For the bananas and nutella filling
Nutella chocolate hazelnut spread 2 Cup (32 tbs)
Banana 4 , slice

Directions

GETTING READY

1. In a large bowl sift the flour and salt, make a well in the center and add the eggs and melted butter.

2. Pour the milk in slowly and whisk constantly.

3. Add the vanilla and cinnamon and whisk until smooth.

4. Cover and let it rest for 10 minutes at room temperature.

MAKING

5. In the meantime add 1 cup of blueberries and the sugar in a medium sauce pan. Place it over medium low heat

6. Add lemon juice, stir and let the sugar dissolve and let the blueberries burst let it slow simmer for 5 minutes.

7. Add the remaining blueberries and vanilla stir turn off the heat and let it cool.

8. In a bowl combine the mascarpone cheese with 2 tablespoon of the blueberries syrup, keep it aside.

9. Preheat an 8 inch skillet on medium high, add ½ teaspoon of melted butter and let the butter melt and spread it all over the pan.

10. Pour ¼ cup of batter into the skillet tilting the skillet around in a circular motion until the batter covers the bottom.

11. Cook the crepe on each side for about 2 to 3 minutes or until the sides are light golden brown, stack the cooked crepes on a plate.

12. Spread the mascarpone filling on the crepe, roll the crepes and keep it on a serving plate.

13. Spread the blueberries syrup over the rolled crepes, garnish it with whipped cream.

SERVING

14. Serve the crepes along with a nice hot cup of coffee.

NOTE

For the whole wheat crepes use 3/4 cup of whole wheat flour instead of all purpose flour and follow the same procedure and spread some nutella and add some slices of banana, roll and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 760Calories from Fat 361

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 111 mg4.63%

Total Carbohydrates 88 g29.3%

Dietary Fiber 4 g16%

Sugars 66 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet