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Berry Caramel Crepes with Mascarpone

  • 30 min
  • Easy
  • 10
  • Eggs, whole, raw, fresh, 8 eggs -- 1 lb
  • Minor's Culinary Cream 2 x 5 pounds -- 1/2 cup
  • Water -- 1 qt
  • Plain flour -- 12 oz
  • Granulated sugar -- 1 tbsp
  • Table salt -- 2 tsp
  • Butter, salted, melted -- 1/4 cup
  • Mascarpone cheese -- 1 1/2 cups
  • Brown sugar -- 1 tbsp
  • Minor's Bourbon Style Sauce RTU 4 x 0.5 gallon -- 1 cup
  • Heavy whipping cream -- 2 tbsp
  • Strawberries, raw, sliced -- 3 lb
Preparation
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.
Components