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Pancakes (Crepes) with Mascarpone Cream & Cranberry Compote
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5 from 1 vote

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

  • 8-10 Pancakes
  • 250 g Mascarpone or Mascarpone Light
  • 4 tablespoon Vanilla Sugar or caster sugar +1 teaspoon vanilla extract or seeds out of ½ 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)

Metric - US Customary

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

Serving: 0g | Calories: 234kcal | Carbohydrates: 15g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 109mg | Sugar: 9g | Vitamin A: 515IU | Calcium: 57mg | Iron: 0.2mg