Description
A delightful crepe recipe filled with a light yuzu cream and topped with fresh raspberries.
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
- ½ cup milk
- ½ 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 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
- This recipe yields approximately 4-6 servings depending on the size of the crepes.
- Enjoy with a variety of fresh fruits or additional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 crepes
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg