Marscapone Berry Dessert Crepes

This year, for my 29th (what?!?!) birthday I requested berries and cream dessert crepes for my “birthday cake”. I am not a huge cake fan but also didn’t want brownies and ice cream (my usually go-to). This was the best birthday dessert I have had in a looong time. I am for sure going to request this for the next ten years worth of birthday desserts.

My sister in law is the one who made these amazing crepes for my birthday. I loved them so much I texted her and begged her to send me the recipe. She is the best and quickly emailed me the recipe. Thank you! I have made this now three times. The marscapone filling is what really takes these crepes up a notch. But if you don’t have marscapone on hand you can use cream cheese instead.

Don’t you think these would make the best breakfast for special occasions like birthdays, Easter, Christmas, or even just Sunday morning? Fresh berries for breakfast is the best. And a little cream never hurt either

*For the Berry Dessert Crepe pictures above, I did not make the berry sauce, but served these with whole, fresh berries and marscapone cream and whipped cream.

Marscapone Berry Dessert Crepes

Marscapone Filling:

• 8 ounces mascarpone cream chilled
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla
  *if you don’t have mascarpone cream you could substitute it for cream cheese and add another 1/2 cup confectioners sugar

Lemon Simple Syrup:

• 2 1/2 cups sugar
• 1 cup water
• 1 lemon juiced

Cream and Berries:

• 1/2 cup heavy whipping cream
• 1/4 teaspoon vanilla
• 1/4 cup powdered sugar
• blackberries
• blueberries
• raspberries

LSC Directions:

Marscapone Filling:

1. C: Using a medium bowl place mascarpone in the bowl.,
2. LSC: Add in the measured heavy cream, powdered sugar, and vanilla to the bowl.
3. LSC: Using an electric hand mixer, beat together until smooth and creamy. Set aside. Then prepare lemon simple syrup.

Lemon Simple Syrup:

1. LSC: With a sauce pot on the countertop, combine the sugar, water, and juiced lemon in a pot.
2. C: Bring the lemon simple syrup to a boil on the stove top, stirring until sugar is dissolved. Transfer to a clean bowl and cool before use (stores indefinitely refrigerated in an air tight container).

Berry Sauce:

1. C: Using equal amounts of blackberries, blueberries, and raspberries place them in a sauce pan. (Reserve some raspberries to add later after the rest of the berries are heated. The raspberries will breakdown the quickest, so you want a few whole berries at the end.)
2. C: Add a 1/4 cup of Lemon Simple Syrup to the berries and the zest of a whole lemon.  Cook on medium high, stirring carefully until the berries are hot and covered in yummy syrup. Taste and add more syrup or berries as needed.
3.  C: Add the rest of the raspberries.

Cream topping

1. LSC: Using another small bowl, pour in the heavy whipping cream.
2. LSC: Using an electric hand mixer beat the cream on low speed for 10 seconds and then increase to medium speed until soft peaks form.
3. C: Add in the vanilla and powdered sugar.
4. LSC: Beat with electric mixers for another minute.

Marscapone Berry Dessert Crepes

Cook Time: 30 minutes

Yield: Fills about 10 crepes

Ingredients

• Marscapone Filling:
  • 8 ounces mascarpone cream chilled
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • *if you don’t have mascarpone cream you could substitute it for cream cheese and add another 1/2 cup confectioners sugar

Lemon Simple Syrup:

• • 2 1/2 cups sugar
  • 1 cup water
  • 1 lemon juiced

Cream and Berries:

• 1/2 cup heavy whipping cream
• 1/4 teaspoon vanilla
• 1/4 cup powdered sugar
• blackberries
• blueberries
• raspberries

Directions

1. Marscapone Filling:
   1. C: Using a medium bowl, place mascarpone in the bowl.,
   2. LSC: Add in the measured heavy cream, powdered sugar, and vanilla to the bowl.
   3. LSC: Using an electric hand mixer, beat together until smooth and creamy. Set aside. Then prepare the lemon simple syrup.

Lemon Simple Syrup:

1. 1. LSC: With a sauce pot on the countertop, combine the sugar, water, and juiced lemon in a pot.
   2. C: Bring the lemon simple syrup to a boil on the stove top, stirring until sugar is dissolved. Transfer to a clean bowl and cool before use (stores indefinitely refrigerated in an air tight container).

Berry Sauce:

1. 1. C: Using equal amounts of blackberries, blueberries, and raspberries place them in a sauce pan. (Reserve some raspberries to add later after the rest of the berries are heated. The raspberries will breakdown the quickest, so you want a few whole berries at the end.)
   2. C: Add a 1/4 cup of Lemon Simple Syrup to the berries and the zest of a whole lemon. Cook on medium high, stirring carefully until the berries are hot and covered in yummy syrup. Taste and add more syrup or berries as needed.
   3. C: Add the rest of the raspberries.

Cream topping

1. LSC: Using another small bowl, pour in the heavy whipping cream.
2. LSC: Using an electric hand mixer beat the cream on low speed for 10 seconds and then increase to medium speed until soft peaks form.
3. C: Add in the vanilla and powdered sugar.
4. LSC: Beat with electric mixers for another minute.
5. Use our favorite CREPE RECIPE HERE and assemble the crepes with marscapone filling and berries inside. Roll up the crepe and add the cream topping on top with extra berries if desired.