Pancakes (Crêpes) with Mascarpone & Cranberry Compote

These Pancakes (Crêpes) with Mascarpone & Cranberry Compote are beautifully indulgent and perfect for breakfast, brunch or as a luxurious dessert!

Further to my guide on How to Make Classic Pancakes comes this divine recipe for Pancakes (Crepes) with Mascarpone & Cranberry Compote. It is an easy yet very impressive treat not only for Pancake Day but also sweet breakfast or brunch, Valentine’s or Mother’s Day dessert or simply “just because”!

I absolutely love this gorgeous dessert! Once you’ve made your pancakes and are full of lemon and sugar version or even the ones with my delicious lemon curd, you’ve got to give these a go.

The great thing about them is that they literally take no time whatsoever especially if you use the pancakes and fruit compote you’ve made earlier. Filling takes only minutes to prepare and pan frying doesn’t take long time at all before you can enjoy these gorgeous, soft parcels of deliciousness filled with sweet vanilla mascarpone and topped with slightly tart cranberry compote. Heaven! I’ve used my delicious Cranberry Compote with Rosemary to serve with my pancakes but any fruit compote with a bit of tang will do here or even simple jam!

Mascarpone filling is a doddle to make and is absolutely delicious with wonderful hint of vanilla going through. I have used my homemade vanilla sugar but you can simply add some vanilla extract or seeds scraped out of the vanilla pod to your standard caster sugar instead. However, for those interested in making your own vanilla sugar, here is a little guide.

Vanilla Sugar How-To!

If you are just starting take one vanilla pod, split it in half, scrape all the lovely seeds out of both halves and pop them together with a pod itself onto a glass jar (rather large) which you then half fill with caster sugar. Give it a bit of a mix and shake and that’s it. All you need to do from now on is to pop any “used” woody vanilla pods you use for baking, desserts etc. onto the jar and add some more sugar. You add, you use, add, use, as simple as that! 🙂

Fantastic make-ahead dessert for any special occasion!

Really good thing about these pancakes is that they can be prepared well in advance (filled and folded) and stored in the fridge until it’s time to fry. That makes them perfect for when you’re entertaining or even to have ready in the fridge for when the family demands something sweet. 🙂 So next time you are making pancakes (crepes) make sure you make more than you need just to be able to make this dessert and I hope you like it as much as we do!

Can I adapt this dessert?

You can adapt both filling and topping as per your liking.

• Try mixing mascarpone with couple of tablespoons of lemon curd and a touch of sugar (if you’ve got a sweet tooth) and finish with a dollop of lemon curd on top once you fry your pancakes.
• If chocolate is your thing try mixing couple of tablespoons of Nutella with mascarpone instead. Cranberry compote will still work as a topping here but you could also swap it for stewed berries compote.
• Instead of Nutella you could try my Easy Homemade Plum & Chocolate Spread.  It is so much healthier, wholesome and super delicious too!

Pancakes (Crêpes) with Mascarpone & Cranberry Compote Step-By-Step!

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Pancakes (Crêpes) with Mascarpone & Cranberry Compote

These Pancakes (Crêpes) with Mascarpone & Cranberry Compote are beautifully indulgent and perfect for breakfast, brunch or as a luxurious dessert! 

Course Breakfast, Dessert

Cuisine British, International, Polish

Keyword crepes, dinner party dessert, make-ahead dessert, Pancake Day, pancakes, Shrove Tuesday

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 servings

Calories 234kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 8-10 Pancakes
• 250 g Mascarpone or Mascarpone Light
• 4 Tbsp Vanilla Sugar or caster sugar +1 tsp vanilla extract or seeds out of 1/2 vanilla pod
• 1 egg yolk optional (see notes)
• some unsalted butter or ghee for frying

Cranberry Compote with Rosemary to serve (or any other fruit compote you like)

Instructions

• Prepare pancakes as per my foolproof recipe HERE.
• Put mascarpone, vanilla sugar and egg yolk into a bowl and mix together until smooth using hand blender or wooden spoon.
• Spread generous tablespoon of mascarpone cream onto each pancake and fold in half and in half again to form a triangle shape.
• Fry in butter (couple of minutes on each side) until warmed up and golden.
• Serve warm with fruit compote!
• Enjoy!

Notes

• Nutritional information is approximate and should be treated as a guideline only.
• Egg yolk added to mascarpone adds richness and improves consistency but if you are not comfortable using raw egg here, feel free to leave it out. 

Nutrition

Nutrition Facts

Pancakes (Crêpes) with Mascarpone & Cranberry Compote

Amount Per Serving (0 g)

Calories 234 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g50%

Cholesterol 65mg22%

Sodium 109mg5%

Carbohydrates 15g5%

Sugar 9g10%

Protein 3g6%

Vitamin A 515IU10%

Calcium 57mg6%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 6 February 2018 and republished in March 2019 with some more useful info, updated Pin and recipe card.

Some other tasty dessert recipes you might enjoy

Easy Healthier Pumpkin Pancakes

Vegan Buckwheat Pancakes

How To Make Vanilla Creme Brûlée

Easy Eggless Tiramisu (No-Bake Dessert)

Gluten-Free Orange and Almond Cake

Double Chocolate Pavlova with Nutella Cream

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