Delicate, lacy, and irresistibly light, these Crepes with Raspberries and Mascarpone Cheese are the perfect pancake recipe for Shrove Tuesday. Or, any time you crave something sweet and elegant, really!
Traditionally a day to enjoy pancakes before Lent (aka the 40-day lead-up to Easter, when some Christians abstain from dairy and eggs), Shrove Tuesday is the perfect excuse to whip up a batch of these beautifully airy crepes, made with a blend of wheat flour, milk, and a splash of sparkling water for extra lightness. Once fried to golden perfection, they’re generously spread with creamy mascarpone, rolled into neat little parcels, and adorned with a drizzle of rich Nutella. The finishing touch? A scattering of vibrant raspberries that brings a fresh, tangy contrast to the luscious sweetness. A dusting of icing sugar adds a final, delicate flourish, making each bite feel like a special occasion. Whether you’re religious, keeping with tradition or simply treating yourself, this simple yet sophisticated recipe is guaranteed to impress and make any morning feel just a little more indulgent
INGREDIENTS
1 and 1/2 cups of Wheat Flour
2 Eggs
1 cup of Milk
1 cup of Sparkling Water
A pinch of Salt
Raspberries (quantity as desired.)
Mascarpone Cheese (1 tablespoon per crepe)
15g (1 tablespoon) Nutella
INSTRUCTIONS
- Pour the flour into a tall bowl, add the milk, sparkling water, eggs and a pinch of salt.Mix the ingredients for one minute until they combine.
- Fry the crepes on both sides on a dry non-stick pan.
- Spread the mascarpone cheese on each crepe. Roll up like croquettes, i.e., first two opposite edges, and then roll up the resulting rectangle. Using a confectionery sleeve, decorate the top of crepes with Nutella. Garnish with raspberries.
Tip: Raspberries out of season? A handful of blueberries or strawberries works just as well!
