Blueberry and Mascarpone Crepes

When we made our blueberry vanilla compote, we knew immediately that it was a perfect candidate for crepes. It would be delicious as the sole crepe filling, but so much better paired with creamy mascarpone!

My go-to crepe recipe for years has been the one from the 1997 edition of Joy of Cooking. It whips up in a heartbeat in the food processor, and then needs 30 minutes to rest before cooking. Or you can refrigerate the batter for up to 2 days (so it is ready to go for some early morning crepes. Mmmm.)

I loved how the smooth mascarpone paired with the sweet and zesty compote. Sarah added some blackberries and a sprinkling of powdered sugar to her crepes! And why not?

Blueberry and Mascarpone Crepes

• 1 batch blueberry vanilla compote
• 1 cup mascarpone
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup lukewarm water
• 2 eggs
• 2 tbs unsalted butter, melted (plus more butter for coating the pan)
• 1 1/2 tbs sugar
• pinch of salt

Blend everything except compote and mascarpone in a food processor until smooth. Pour batter into a pitcher and cover with plastic wrap and let stand for 30 minutes. (Or refrigerate for up to 2 days.) Place a nonstick pan over medium heat. Coat the pan with a little butter. Pour about 1/4 cup batter into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms a thin, even layer. Cook until top is set and underside is golden. Turn the crepe over with the tips of your fingers and cook until the second side is lightly browned. Remove crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack finished crepes between sheets of waxed paper. Take each crepe and smooth a couple spoonfuls of mascarpone and a couple spoonfuls of compote. Roll up your crepe, or fold in half once and then fold in half again so that you have a triangle. Makes 8-10 crepes.