Crespelle Al Mascarpone / crepes Filled With Mascarpone Cheese / Rum Sauce
CREPES Beat 2 lg eggs, tb Ol/oil, cup milk, 1/2 c flour, 1/4 ts salt, 2 tb sugar. steep 1-2 hours--to consistency of high grade whipping cream; coats back of spoon but liquid enough to slide into shape of pan. If too thick, add bit water; beat to right consistency. Film 8" heavy pan w/ oil or butter w/ p/towel. Heat pan hot but not smoking. Pour in about 3 tb batter. Tip pan/ spread to make thin pancake. Brown one side then turn; cook a min or less; hold stacked on plate. Grease pan after each crepe; not necessary w/ seasoned crepe pan.
ASSEMBLE: fill crepes. Fold in half, then in half again. Slightly overlap in lightly buttered baker; heat 375 deg 10 min.
SERVE 2 per person on heated plates, drizzled w/ rum sauce, or pass sauce at table.
FILLING Mix 1 1/2-2 c Mascarpone, 2 tb conf, zested lemon.
SAUCE gently warm on low cup Wildflower honey, 1 1/2 oz Dk rum.
Thanks to school (actually, thanks to myself and no thanks to my professor) I am now a crepe expert. So thanks! I’ve been filling my crepes, savory and sweet, with everything known to man so I’ll try this one!
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