Strawberry-Caramel Crêpes with Mascarpone Cream

Strawberry-Caramel Crêpes with Mascarpone Cream

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.

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