Dining often in France opened my eyes to how well fresh fruits that pair with caramel, and strawberries rates as a top partner, in my book. If you’re craving a fruit-caramel combo in winter, substitute fresh pineapple, cut into bits, for the strawberries.
Makes 6 servings
6 crêpes (see Crêpes–Master Recipe)
1 cup high-quality purchased caramel sauce (look for cream or butter in the ingredient listing)
1/2 cup heavy cream
1/2 cup mascarpone cheese
1 tablespoon sugar
1 cup sliced fresh strawberries
Make crêpes as directed and keep 6 crêpes warm, loosely covered with foil, in a low oven while you prepare the filling ingredients. (Save remaining crêpes for another use).
In a small saucepan, heat the Caramel Sauce until pourable consistency. In a chilled mixing bowl, beat heavy cream, mascarpone, and sugar just until stiff peaks form.
To serve, spread about 3 tablespoons of the mascarpone cream over half of one crêpe. Fold crêpe in half, then in half again to create a wedge-shaped piece. Spoon the fresh strawberries over part of the crêpe; drizzle caramel sauce over strawberries. Repeat with remaining crêpes and serve.
Did you like this recipe? I bet you’ll enjoy my cookbook. To find out more, click on the widget below. And if you purchase through this widget, you’ll help support this website (without adding to your costs whatsoever!). Thanks for your consideration.