These delicious Beer Crepes are thin, light, and absolutely perfect. Combined with mascarpone and cherry compote, you'll be dreaming of France!
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CREPE BATTER
-
2
cups
flour
-
2
eggs
-
4
cups
milk
-
6
tablespoon
beer
-
Cherry Compote
-
4 ½
cups
Pitted Cherries
(or frozen, but thawed)
-
1
cup
water
-
½
cup
sugar
-
Mascarpone Spread
-
8
ounces
Mascarpone Cheese
-
1
teaspoon
vanilla bean paste
-
For the Crepes:
-
Mix flour, eggs and milk until smooth. You can use a blender or a mixer for this.
-
Transfer to a bowl and mix in beer.
-
Cover with saran wrap and allow to rest for about an hour.
For the Cherry Compote:
-
Place pitted cherries, water and sugar in a heavy bottomed sauce pan.
-
Simmer cherries for 10 minutes.
-
Remove cherries from pan and set aside.
-
Continue to simmer cherry juice, water and sugar on low until it is syrup consistency, 15-20 min.
-
Pour syrup over cherries.
Mascarpone:
-
Stir in vanilla bean paste
-
Cooking the Crepes:
-
Coat a hot small non-stick pan with butter
-
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
-
Cook for 30 seconds and flip.
-
Cook for another 20 seconds and remove from pan and place on a large plate.
-
Lay them out flat so they can cool.
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Continue until all batter is gone.
-
To assemble, lay Crepe out flat onto a plate, spread half of the crepe with the mascarpone spread and spoon cherry compote. Fold crepe in half, and then fold in half again.