Crepes with Berries and Ricotta-Mascarpone Cream

I love the versatility of crepes, served plain with just a dustingof powdered sugar, or filled with savory or sweetfillings, they are always popular at my house.
And the good news is that you can make the crepesahead, stack them and seal in an airtight container(I use resealable freezer bags) then store themin the refrigerator for a few days, or freeze forlonger storage. (Thaw in the refrigerator andthey are ready to assemble with your filling of choice.)
I have used Julia Child's master recipe for crepes foryears, it's my favorite and it's foolproof. The number ofcrepes the recipe will yield depends upon the diameterof the pan you choose. You don't need a fancycrepe maker, a traditional (well seasoned) crepe pan willdo, or a non-stick shallow pan (8 to 10-inch diameter)is the easiest size to work with.




This time for the filling I simply blended ricotta cheese (or cottage cheese), some mascarpone and a little drizzle of pure vanilla extract in the food processor. Then thinned it with a little cream (about a tablespoon or two)to make the mixture silky smooth.
You can sweeten the mixture with a little sugar, honey,maple syrup, or agave syrup if you like
I simply piled the fresh berries around the filled crepes,then added a drizzle of seedless raspberry sauce* over the crepes,then sifted confectioner's (powdered) sugar over.
*Shortcut Raspberry Sauce: A little raspberry jam thinned with some Orange Liqueur(or orange or apple juice) heated in a small pan on thestove top, stirring for a few minutes untilthe mixture reaches drizzling consistency. You can add a little water tothin if the sauce seems too tight.
If you try these, I hope you enjoy them.

For a printable copy of Julia Child'sMaster Crepe recipe, please click here.
Thanks for stopping by today friends!
Blessings to each of you! ~ Mari xo

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