Dishing up Easy Recipes and Forkin' Fun

BREAKFAST RECIPE – Easy Orange Mascarpone Crêpes

The French were really onto something when they created the infamous crêpe because who doesn't love dessert for breakfast? Our dreamy version is filled with creamy orange mascarpone and topped with a warm mixed berry sauce. Now how's that for morning decadence?


Mixed Berry Sauce
2 cups mixed fresh or frozen berries (raspberries, blueberries and/or strawberries), quartered
3 tbsp sugar
1 tsp cornstarch
1 tsp fresh orange juice
½ cup fresh blueberries

Mascarpone Filling
1 cup Tre Stelle Mascarpone
1 cup heavy cream
2 tbsp sugar
1 tbsp fresh orange juice
½ tsp vanilla extract
2 tsp orange zest

1¼ cups whole milk
2 tbsp sugar
1 cup flour
2 eggs
1 tbsp vegetable oil
1 tsp vanilla extract
Pinch kosher salt
Butter, for skillet


1) For the berry sauce, in a small bowl, toss mixed berries with sugar and cornstarch. Pour mixture into a small saucepan and place over medium heat. Stir until sugar melts, lower heat to a gentle simmer and cook for 5 minutes. Remove from heat and stir in orange juice and remaining ½ cup blueberries. Set aside to cool slightly.

2) For the filling, using an electric mixer, combine the mascarpone, cream, sugar, orange juice and vanilla extract. Whip until the mixture has soft peaks. Fold in orange zest and set aside until ready to assemble.

3) For the crêpes, in a blender, combine milk, sugar, flour, eggs, vegetable oil, vanilla and salt. Blend on medium speed for 2 minutes, until mixture is smooth. Heat a crêpe pan or a small skillet with low sides over medium heat. Generously grease pan with butter. Pour in ¼ cup crepe batter, swirl in the pan to spread evenly and cook about 30 seconds per side, until the edges just start to become golden. Transfer crepe to a plate and cover with a clean dishtowel to keep warm. Repeat with remaining crêpe batter. Grease pan with more butter after making 2 or 3 crêpes. Pile cooked crêpes on top of each other.

4) To assemble, lay a crêpe flat, top with orange mascarpone filling, fold the crepe in half and then in half again. Top with mixed berry sauce.