Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Crépes with Mascarpone Filling and Caramel Sauce

Servings: 8-10 crépes


For Filling:
3/4 cup whipping cream, divided
4 ounces white chocolate, chopped
8 ounces Wisconsin mascarpone cheese
1 tablespoon fresh lime juice
3/4 cup apricot jam

For Sauce and Crépes:
1/2 tablespoon butter
1 13.4-ounce (about 1 1/2 cups) can or bottle dulce de leche (cajeta) caramel sauce
1 cup milk
12 purchased or homemade crépes
1/2 cup pecans, chopped

Cooking Directions:

For filling: Heat 1/2 cup whipping cream just to boiling point. Remove from heat and add chocolate; let stand 3 minutes. Stir until smooth; set aside. Whisk together remaining whipping cream and mascarpone. Stir in chocolate mixture, lime juice and jam. Refrigerate until thickened.

For sauce: Heat oven 350°F. Whisk together sauce ingredients in pan. Bring to boil, reduce heat and simmer until slightly thickened. Set aside.

For crépes: Spread 1/3 cup of filling almost to edges of each crépe. Fold like a blintz. Place in shallow dish and cover with sauce. Sprinkle nuts over. Bake 20 minutes.

Enter the food name below and we'll give you a few ideas.