Berry Crepe Quesadillas with a Mascarpone Whipped Cream

When you have an excess of fresh berries — or if you’re on some sort of berry kick (which is me this summer), then these quesadillas will make you super happy.

They did it to me!

Crepes are a once-every-few-month feat for me now-a-days. I love trying to perfect them, and seem to keep falling back to Alton Brown’s recipe (see it here). For these, I made the sweet version with Amaretto liqueur.

Since, it’s so EASY to make your own whipped cream, I decided to make some and jazz it up a bit… with some mascarpone cheese! I just added a little of the cheese, but it adds a smooth texture and subtle creaminess.

The berry compote is a super simple mix over medium-high heat. I cook this down at least 20 minutes while my crepes are in the process of cooking. — or while I am trying to manage them. Stir the compote every 5 minutes or so. It should be done about the time all of the crepes are finished. If you need to thicken the compote, add a little cornstarch + water mix (equal parts). It will also thicken when it cools down a bit.

I feel like I never fold crepes the same way… Since you should want to avoid the mess when eating these, I would suggest using a fork. I made these into little quesadillas and cut ‘em like they do at Taco Bell! Ha! (But these taste about 340 times better than their quesadillas!)

Anyways, I hope you have been enjoying fresh berries this summer — give this recipe a try. It’s a new favorite in my book!

Berry Crepe Quesadillas with a Mascarpone Whipped Cream

2016-06-21 07:19:59

Serves 4

Amaretto crepes filled with a sweet berry compote and topped with a cool, light mascarpone whipped cream.

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Prep Time

10 min

Cook Time

20 min

Total Time

1 hr 30 min

Prep Time

10 min

Cook Time

20 min

Total Time

1 hr 30 min

Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

2 1/2 tablespoons coconut sugar

1 teaspoon vanilla extract

2 tablespoons Amaretto

Mascarpone Whipped Cream

¾ cup (6 oz.) half and half or heavy cream

¼ cup (2 oz.) mascarpone

2 tablespoons sugar

½ teaspoon vanilla extract

Berry Compote

4 cups (1 lb.) mixed berries (strawberries, blueberries)

2 tablespoons lemon juice

2 tablespoons tart cherry juice

1 tablespoon coconut sugar

Lemon zest from 1 lemon

Butter, for coating the pan

Instructions

1. For the whipped cream, move bowl of mixer to the freezer.

Crepes

1. Add all ingredients to a blender or food processor and blend until combined. Place in fridge for at least an hour to let the bubbles settle.
2. Start the compote when you start making the crepes. Melt butter in a medium non-stick skillet or fry-pan and pour about ¼ cup of the batter into the pan. Swirl the pan so it coats it completely. When edges start to brown, pull them up with a spatula.
3. Flip crepe after about 2-3 minutes, and cook an additional 1-2 minutes until lightly browned and pliable. Lay to the side and cover with foil (or place in 170 F degree oven.) Continue with the rest of the batter.

Berry Compote

1. Add all compote ingredients to a medium saucepan, and cook over medium heat for about 20 minutes until berries are bursting and sauce thickens. Stir frequently. Meanwhile, make your crepes.

Mascarpone Whipped Cream

1. Remove mixing bowl from freezer and secure in mixer. Add the whipped cream ingredients and mix with a whisk attachment on high for about 10 minutes until soft-stiff peaks begin to form.
2. To assemble: Spread berry mixture on one half of the crepe, and add some whipped cream. Fold crepe over, and cut into 4 triangles like a quesadilla. Top with some of the sauce from the compote and some of the whipped cream.

By Whitney

That Square Plate https://www.thatsquareplate.com/