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Apricot Mascarpone Crepes

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Level: Intermediate

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Description

These crepes are to-die-for. They’re filled with a layer of apricot preserves, and whipped mascarpone filling. Pistachios and more preserves top it off.

Ingredients

  • FOR THE CREPES:
  • 1 cup Flour
  • 1 cup Milk
  • ¾ cups Water
  • 3 whole Large Eggs
  • 3 Tablespoons Unsalted Butter, melted
  • 1 teaspoon Sugar
  • ¼ teaspoons Kosher Salt
  • FOR THE MASCARPONE FILLING:
  • ½ cups Heavy Cream
  • 2 cups Mascarpone Cheese
  • 1 Tablespoon Powdered Sugar (or 2 Teaspoons Granulated Sugar)
  • ⅛ teaspoons Kosher Salt
  • FOR THE APRICOT TOPPING:
  • 13 ounces, weight Bonne Maman Apricot Preserves, Divided
  • 1 Tablespoon Dark Rum Or Brandy (optional)
  • 1 pinch Salt
  • ¼ cups Toasted, Salted Pistachios, Roughly Chopped

Preparation

For the crepes, combine all ingredients into a blender. Process until combined. Do not overmix. Rest for 1 hour at room temperature or for up to 24 hours in the fridge.

For the mascarpone filling, chill the bowl and whisk attachment of a standing mixer in the freezer for 5 minutes. Add cream to bowl and whisk over high speed for about 1 ½ minutes, or until soft peaks are formed. Transfer whipped cream to another bowl. Remove whisk attachment and insert paddle attachment. Add mascarpone, sugar and salt to bowl. Whip for about 1–2 minutes over medium-high speed, or until all ingredients are combined and cheese is slightly more airy. Fold whipped cream into mascarpone mixture. Refrigerate until ready to use.

For the apricot topping, add ½ cup of preserves to a small sauce pan with the rum, salt and about 1 teaspoon of water. Bring to a simmer for about 3–4 minutes or until alcohol is somewhat cooked out. Add additional water, as needed, if mixture becomes too thick. Reheat before using.

To cook the crepes, warm a 10-inch nonstick pan over medium heat. Lightly grease the pan with butter. Pour ¼ cup of batter into the pan. Immediately lift the pan and rotate it in a circular motion to coat the bottom evenly with batter. Cook the crepe about 1 to 1 ½ minutes on the first side, or until the top is dry and bottom side is lightly browned. Flip and cook on the opposite side for about 30–60 seconds or until lightly browned. Repeat with the remaining batter.

To serve the crepes, first spread about 1 tablespoon of the apricot preserves onto a crepe. Top it with about 3 tablepoons of the mascarpone filling, and spread evenly (do not blend the layers). Fold the crepe in half, and then in half again into a triangle. Alternatively, you can roll the crepes into a cigar shape. Drizzle with the apricot-rum topping and scatter over pistachios. Enjoy.

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