I can make crepes. Well, anyone can make crepes if they set their minds to it, and they have a nice flat pan. I just so happen to have a nice flat pan…and crepes are the one and only reason I have said pan.
But I have multiple reasons to make these crepes, though I’m going to give you just three of the most important.
One? Driscoll’s contacted me and asked if I could make them a holiday recipe using their fresh raspberries for their Made With Love Campaign. Well, yeah, of course I can. And Two? They’re delicious. Crepes are entirely delicious. Three? Crepes to me say love. I only make crepes for very close friends and family…there’s just something very special about how delicate they are. Filled with chocolate, or berries, bananas, apples – they are full of flavor and worth every minute spent on them when made for someone you love.
I fell in love with crepes about 10 years ago in Thailand. Sure, I had eaten them prior, and since, but in a luxury resort on the Chao Phraya River in Bangkok, I was Crepe Spoiled Forever. Each morning for breakfast, as the sun hung low over the bustling city, Jon and I ate more breakfast than any 15 people ever should. Omelet stations. Waffle Stations. Breads and fruits and all manner of goodness you can’t even imagine. But the crepe station?
Rocked my world.
The chef would fill those delicate crepes with dark chocolate and strawberries or bananas, and off I’d go to drown in the gooey goodness. Oh yeah – of course there was whipped cream involved. Breakfast was 5 bucks. Including the mimosa and tip. Beat that.
Sadly, I can’t beat that price (or that memory), but I can give you a crepe recipe that will go the distance. Sweet mercy. A warm crepe stuffed with ice cream, and covered in piping hot raspberry sauce and mascarpone. The hot and cold in each bite? Divine.
The sauce is as simple as the crepe, and it is the true stunner in this dish. Heavenly Driscoll’s raspberries made into a sweet and powerful topping you won’t soon forget. And right now there is no better time to indulge – Driscoll’s Raspberries are ripe for the picking, right in your produce section. Fresh, gorgeous, and incredibly sweet – you just can’t go wrong.
Raspberry and Mascarpone Ice Cream Stuffed Crepes
For the Crepes
- 1/4 Cup Sugar
- 2 teaspoons vanilla
- 3 eggs
- 3/4 cup Heavy Cream
- 1 cup Flour
- Pinch of salt
- 3/4 cup Warm water
- 3 Tablespoons melted butter
- In large mixing bowl, whisk sugar, vanilla, eggs, cream, flour, and salt. Once well mixed, add the warm water, and mix again. Finally, mix in melted butter. DO not over beat the mixture to avoid bubbles.
- Heat large non-stick skillet (I used just below medium heat), and spray with PAM cooking spray. Pour one ladle of batter into the pan, lifting a swirling the batter around the pan to evenly coat the bottom. Batter will cook quickly. Cook for roughly one minute, or until bottom is lightly browned. Flip, if desired, or, add handful of chocolate chips, strawberries and bananas. Fold crepe into thirds, making it into a tube. Allow to cook about 30 seconds, remove from pan. Repeat with remaining batter.
For the Raspberry Sauce
- 2 cups fresh Driscoll’s Raspberries
- 1 cup sugar
- 1/4 cup sweet white wine
- 1 teaspoon vanilla extract
- Ice Cream
- Whipped Mascarpone
- Heat raspberries and sugar over medium low heat, stirring often, until sugar has dissolved and berries are more liquid. Add in wine; stir. Allow to simmer until desired consistency, about 7-10 minutes. Remove from heat; Add vanilla. Stir to combine. Serve hot over crepes filled with ice cream and topped with mascarpone.
Keep crepes warm as you make the remaining batter. You can place them in a warm oven as you work. When ready to serve, fill each with 2 scoops of ice cream, tuck in the edges, and roll. Top with the raspberry sauce and a large scoop of whipped mascarpone.
Hopefully you will love this recipe as much as I do. It brings back such fond memories for me of my travels (I believe there’s not a country I’ve been to that I’ve not had crepes in one form or another!) and I am so thankful to have had those experiences. While I can share photos, of course, with my family and friends of those trips, it’s recipes like this one that really seem to bring them along on those journeys. The taste of Bangkok as we talk about my trip to Thailand? It’s priceless.
We have so much to be thankful for, and to kick off the month of Thanks (can you believe it’s November already??) I wanted to share this recipe with you, my readers, my friends, and my family. There’s no one else I’m more thankful for. Maybe you can whip this up for dessert after a day of Black Friday shopping this year, creating a tradition you didn’t know you needed!
Need more recipes that were Made With Love? Here’s plenty…
How would you like to win $100 or Driscoll’s Berries? Lucky for you, I’m giving that very thing away!
For chances to win, do any (or all) of the following, just be sure to leave a separate comment for each item you do:
- Leave a comment, letting me know you want to win. Easy!
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There you go – 4 chances to win!
Now, how about even MORE to win?
Driscoll’s is giving away some GREAT prizes…KitchenAid Stand Mixers!
•2 Grand Prize Winners of a KitchenAid Stand Mixer & Berries for a Year
•4 Second Place Winners of Berries for a Year
1 Grand Prize winner and 2 second place winners will be awarded at the end of each month, so be sure to enter to win. Just head over now to check it out!