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You will love these Cranberry Orange Mascarpone Crepes – they are delicious, completely homemade and super easy to make for breakfast or dessert during the holidays.
These cranberry orange mascarpone crepes are a fun take on traditional French crepes.
The crepes’ sweet filling is refreshing and creamy and will be a hit on any breakfast or brunch menu. It is also decadent enough to be dessert.
But these crepes are not just delicious, they are also pretty! The fruit filling combined with mascarpone cheese generates this amazing pink filling that just demands attention, don’t you think?
For this recipe, I used the PAM Non-GMO Avocado Oil Cooking Spray which is GMO Project Verified, has only 2 ingredients and contains no soy – making it allergy friendly.
The reason why I used the PAM Non-GMO Avocado Oil Cooking Spray while making these crepes is I wanted an easy and controlled way to grease the pan that would not impart any strong flavor on the crepes.
Also the PAM Non-GMO Avocado Cooking Spray really keeps anything from sticking and when you are making French crepes, you don’t want it to stick! They are so thin and delicate that if it sticks, it’s ruined.
What it’s even better? It makes cleanup super easy! #momlifewin
If you haven’t tried the PAM Non-GMO Cooking Sprays yet, they are available at your local Walmart in the cooking sprays aisle.
To earn $.50 cash back on PAM® Non-GMO Cooking Spray click on the coupon below. Offer valid while supplies last.
Want a super easy way to purchase the PAM® Non-GMO Cooking Spray? Click this image down below!!
How to Make French Crepes
Making French crepes is much easier than you might think. This recipe is fool proof and I’ve included step-by-step instructions so that you can be confident that even if you haven’t made French crepes before, you will be able to make these.
Seriously! They are really easy and most of the ingredients you probably already have in your pantry.
Here are some tips on getting the best results:
- This batter can be made with a simple whisk or can be made in a blender.
- One thing that can ruin this batter is to have lumps. To avoid that, mix half of the liquids in first and smooth the batter, before adding the rest of the liquids.
- You can make this batter one day ahead of cooking it. This lets the gluten in the flour develop and can help with cooking the crepes. Cover with plastic wrap and refrigerate until you are ready to cook.
- Use a non-stick shallow pan. I used one specific for crepes and omelets, but you can use a regular frying pan, just make sure it’s not too large as you might a hard time getting regular crepes.
- Use one of the PAM Non-GMO cooking sprays to make sure the crepes don’t stick.
Cranberry Orange Mascarpone Crepes
For the crepes
- 1 1/2 cups all purpose flour
- 1 1/2 tsps sugar
- 1/4 tsp salt
- 2 1/4 cups whole milk
- 3 eggs
- 3 tbsps unsalted butter melted
- 1 PAM Non-GMO Avocado Oil Cooking Spray
- powdered sugar to sprinkle on top
Cranberry Orange Jam
- 2 lbs fresh cranberries
- 1 cup orange juice
- 1 cup sugar or low carb sweetener
For the Cranberry Orange Mascarpone Filling
- 16 oz mascarpone cheese
- 3 cups cranberry orange jam
- 1/2 cup sugar or low carb sweetener
Cranberry Orange Jam
- Wash and sort cranberries, getting rid of soft ones.
- Put the cranberries, sugar and orange juice in deep cooking pan and over medium heat, cook it until soft.
- For a smooth jam, let it cool and process it in a blender. Refrigerate in an airtght container.
Cooking the Crepes
- Whisk dry ingredients in a large bowl.
- In a smaller bowl, whisk the eggs and half of the milk.
- Add this mixture to the dry ingredients and whisk until smooth. Try to get rid of any lumps.
- Add the melted butter and the rest of the milk and whisk until smooth. Set aside.
- In a crepe pan or shallow frying pan or medium heat, spray some PAM Non-GMO Avocado Oil Cooking Spray. With a brush or paper towel, spread the oil on the pan.
- Pour 1/4 cup of crepe mixture into the pan and quickly swirl the pan around to spread the batter into the pan forming a larger circle.
- Turn the heat up to medium high and let it cook for a couple minutes until the top forms a film and the bottom is slightly golden brown.
- Flip the crepe with a spatula and cook for a couple more minutes. Remove crepe and place it on a large plate.
- Continue doing that until all crepes are cooked.
Making the Filling
- Mix the sugar, the mascarpone cheese and the cranberry orange jam together in a bowl.
Assembling the crepes
- Put one crepe into a flat surface. Place about 1-2 tablespoons of the cranberry orange mascarpone filling in the center and with the back of the spoon, spread it around until about 1/4 inch from the edges.
- Fold the crepes in half to form a semicircle and then fold it in half again to form a triangle.
- Sprinkle powdered sugar on top and enjoy!
Tips for Making Cranberry Orange Mascapone Crepes
This is a super easy breakfast/ dessert recipe, but it can even easier if you make it ahead of time. For example, you can make the Cranberry Orange JAM a few days in advance and refrigerate in an airtight container.
The French crepes can be made in advance as well. My recommendation is to make the crepes about an hour before serving it. Then you only have to fill it and enjoy it.
You can also make them a day in advance and refrigerate. After cooking it, let it cool completely and cover with plastic wrap. Just reheat it in the microwave with a wet paper towel on top to warm it before assembling it or in the oven in a warming setting.
Upgrade the filling or toppings
This crepe filling is pretty delicious, but if you want to make it more festive and holiday appropriate, add cinnamon and cloves. It makes the filling richer.
To upgrade the topping, add whip cream, chocolate or ice cream!
Have you made crepes before?
What recipe should I make next?