Crepes with Berries and Ricotta-Mascarpone Cream

I love the versatility of crepes, served plain with just a dusting of powdered sugar, or filled with savory or sweet fillings, they are always popular at my house.
And the good news is that you can make the crepes ahead, stack them and seal in an airtight container (I use resealable freezer bags) then store them in the refrigerator for a few days, or freeze for longer storage. (Thaw in the refrigerator and they are ready to assemble with your filling of choice.)
I have used Julia Child's master recipe for crepes for years, it's my favorite and it's foolproof. The number of crepes the recipe will yield depends upon the diameter of the pan you choose. You don't need a fancy crepe maker, a traditional (well seasoned) crepe pan will do, 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 the stove top, stirring for a few minutes until the mixture reaches drizzling consistency.  You can add a little water to thin if the sauce seems too tight.
If you try these, I hope you enjoy them.

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