Supplies
Crepes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 4 eggs
- 1 1/2 cups milk
- 3 tablespoons unsalted butter, melted and slightly cooled
Filling and Topping
- 1 1/2 cups cherries, pitted
- 8 ounces mascarpone cheese
- 3/4 cup heavy cream
- 1/3 cup powdered sugar
- Whole cherries for topping
Steps
Crepes
- Combine flour, sugar, pinch of salt. Then add eggs, milk, melted butter.
- Combine in a mixer or blender until there are no more lumps.
- Let sit in fridge for at least one hour to rest.
- Heat a non-stick pan on medium high heat.
- Brush on some melted butter.
- Add a small ladle of the batter, and quickly move the pan to evenly distribute the batter.
- Once edges are dry, flip to cook the other side.
- Once slightly golden, set aside and continue process.
Filling and Topping
- Blend pitted cherries, mascarpone cheese, and powdered sugar until smooth.
- Then use a mixer to beat in the heavy cream, until fluffy.
- On a platter or cake stand, place one crepe and spread a thin layer (about a tablespoon of the filling) over the crepe.
- Place another crepe on top and repeat the process.
- Spread a final layer of the filling mixture on the top crepe, and arrange a cluster of whole cherries in the center.