Mascarpone Crepe with Carrot Jam
Sweet dessert to end a good meal.
Flip a crepe in the skillet. Cook it for 30 minutes on each side. Once it’s hot and lightly brown, place it in a nice plate. Add some mascarpone and carrot jam and fold into quarters.
Option A: Find some Crepe Base (Crepe Batter) in the nearest supermarket.
Option B: Follow our recommended recipe for a Crepe Batter (from www.myrecipes.com)
1 cup all-purpose flour (about 4 ½ ounces)
2 teaspoons sugar
¼ teaspoon salt
1 cup low-fat 1% milk
½ cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup: level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter, chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat.. Pour a scant ¼ cup batter into pan; quickly tilt pan in al directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.