Recipe: Sweet Cream Crepes with Ozark Mountain Berry Sauce

Picture a bright, spring morning at a bed & breakfast inn. Birds chirp outside the windows and sunlight beams through the glass, flooding the breakfast room with rays of warm sunshine. Dainty flower bouquets welcome guests as they trickle in, longing for hot coffee, juice and their first meal of the day. Those who have read the menu already know they have something special to look forward to.

As the plates are served, their eyes light up, enraptured by the dish before them. One by one, shining forks pass through a rich, berry sauce and pierce the crepes beneath. A light, airy mixture of mascarpone and cream cheese escapes. Savoring their first bites, satiated smiles spread like wildfire and pleased, “Mmmms,” are heard from around the table. These guests are happy, their tummies content, and they have been served a breakfast they will never forget.

Having explored the savory side of crepes, it’s time to turn our attention to the sweeter side of life. When your morning presentation needs a little brightening up, this recipe is one you will turn to again and again, for it is sweet, but not sickeningly so, yet ever-so-filling.

Recipe: Sweet Cream Crepes with Ozark Mountain Berry Sauce

Note - The following measurements will produce approximately 12 servings. The linked recipe for basic sweet crepes produces about 2 dozen crepes. Because each serving is comprised of 2 filled crepes, the amounts listed are correct for approximate crepe to filling/sauce ratio.

(recipe courtesy Inn Cuisine, as adapted from Emeril Lagasse’s Blueberry-Mascarpone Crepes & a recipe for Ozark Mountain Berry Pie)

To Access the Sweet Crepe Recipe – Click Here

Sweet Cream Filling

• 16 ounces Mascarpone Cheese
• 8 ounces softened Cream Cheese
• 6 tablespoons Sugar
• 4 large egg Yolks
• 3 teaspoons finely grated, fresh Orange Zest
• 2 teaspoons fresh Orange Juice
• 2 teaspoons Grand Marnier liqueur
• 1 generous pinch of Salt
• approximately 96 berries, 24 each of the following – Blueberries, Strawberries, Raspberries and Blackberries

Ozark Mountain Berry Sauce

• 1 cup fresh Blueberries
• 1 cup fresh Strawberries
• 1 cup fresh Raspberries
• 1/2 cup fresh Blackberries
• 3 cups Sugar
• 3 cups Water
• 1 cup Orange Juice
• 4 tablespoons Cornstarch
• 4 tablespoons Grand Marnier liqueur
• 3 teaspoons finely grated, fresh Orange Zest
• 3 tablespoons unsalted Butter

Garnish (optional, or use any combination of the 4)

• additional fresh, whole Blueberries, Strawberries, Raspberries and Blackberries
• powdered confectioner’s Sugar
• freshly Whipped Cream
• fresh sprigs of Mint

*Filling and sauce measurements (as listed above) will produce enough for approximately 12 servings (2 filled crepes per serving.)

Cooking instructions continued after the jump…

Preparing the Sweet Cream Filling

Preparing the sweet cream filling is a snap. Simply mix the mascarpone cheese, cream cheese, sugar, egg yolks, orange zest, orange juice, Grand Marnier and salt in a large bowl and blend together until smooth.

Reserve the 96 berries (approximately 24 each of the following – Blueberries, Strawberries, Raspberries and Blueberries) until section 3 entitled Filling the Crepes.

Preparing the Ozark Mountain Berry Sauce

In a medium-sized saucepan, whisk together the sugar, water, orange juice, cornstarch, Grand Marnier and orange zest, blending well. Begin cooking over medium-high heat, stirring occasionally until the sauce thickens, about 5 minutes. Stir in 3/4 cup each of the blueberries, strawberries and raspberries, and 1/4 cup of the blackberries, simmering the mixture and stirring occasionally until the berries burst and the sauce thickens again, about 5 minutes.

Add butter and remaining 1/4 cup each of blueberries, strawberries, raspberries and blackberries stirring until the butter is melted and the berries are heated through, about 1 minute.

Remove from heat, covering to keep warm until ready to use.

Yields approximately 6 cups.

Filling the Crepes

Lightly grease a large, glass baking dish. Preheat oven to 325 degrees.

Find a sizable work surface and lay the crepes flat. Working one crepe at a time, spoon 2 tablespoons of the sweet cream filling down the center of each crepe, topping the cream with 1 each of the 4 fresh berries (i.e. 1 blueberry, 1 strawberry, 1 raspberry and 1 blackberry.)

When each crepe has been completed, fold the sides up and over it’s filling, forming a packet and place finished crepes in the greased baking dish, seam sides down.

Baking

Bake in a 325 degree oven until the filling is heated through and slightly puffed, approximately 10 minutes.

When this time is up, remove the baking dish from oven and evenly spoon prepared berry sauce over the crepes, then return to oven, heating for an additional 2-4 minutes or until warmed through.

Serving

When sauce-covered crepes have finished warming, remove baking dish from oven, placing on heat-safe surface. Using a large spatula, carefully remove crepes (without opening seems) and arrange 2 per plate to serve.

Garnish

Before serving, garnish crepes with 1 each of the 4 types of berries and dust lightly with confectioner’s sugar. You may also choose to serve with a dollop of freshly whipped cream, and/or a sprig of mint.

Enjoy!

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Tagged as: crepes with sweet cream filling, ozark mountain berry sauce, sweet crepes