Description
Delicious crepes filled with a light yuzu cream and topped with fresh raspberries and raspberry jam.
Ingredients
Scale
- 1/2 cup mascarpone
- 1/2 cup powdered sugar
- 3 tablespoons yuzu juice
- 1/2 cup whipped cream
- 1 cup all purpose flour
- 2 tablespoons powdered sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 teaspoon butter for cooking
- 1/2 cup raspberry jam
- 6 ounces fresh raspberries
- powdered sugar for sprinkling
Instructions
- Prepare the yuzu cream filling. Whisk together the mascarpone with powdered sugar and yuzu juice. Fold in the whipped cream until well combined. Keep chilled until ready to use.
- Whisk together the eggs, milk, water, vanilla extract and melted butter in a large bowl. Sift together the flour, powdered sugar, and salt directly into the bowl with the wet ingredients and whisk until well combined.
- Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
- Assemble the crepes. Spread the yuzu cream on the crepes and place dollops of the jam on top. Fold the crepe in quarters and place it on a plate. Top with fresh berries and sprinkle powdered sugar. Serve immediately.
Notes
- Make sure to keep the yuzu cream chilled until ready to serve.
- The crepes can be prepared in advance and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 crepes
- Calories: 350
- Sugar: 15 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 150 milligrams