Breakfast Desserts

Berry Caramel Crepes with Mascarpone

  • 0:30 TIME
  • 10 Portions



Eggs, whole, raw, fresh, 8 eggs1 lb
Minor's Culinary Cream 2 x 5 pounds1/2 cup
Water1 qt
Plain flour12 oz
Granulated sugar1 tbsp
Table salt2 tsp
Butter, salted, melted1/4 cup
Mascarpone cheese1 1/2 cups
Brown sugar1 tbsp
Minor's Bourbon Style Sauce RTU 4 x 0.5 gallon1 cup
Heavy whipping cream2 tbsp
Strawberries, raw, sliced3 lb



  1. In a blender on medium speed, mix eggs, Minor's Culinary Cream, water, flour, sugar and salt for 2 minutes. Add melted butter, mix well.
  2. Grease 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.
  3. In a sauce pot, dissolve brown sugar in Minor's Bourbon Style Sauce over medium heat. Slowly whisk in heavy cream.
  4. Spread mascarpone on a crepe. Add sliced strawberries and fold the crepe in half. Lightly sauté crepe to warm thoroughly before serving.
  5. Top with drizzle of bourbon caramel sauce and serve with fresh berries.