I went shopping at Fresh Thyme yesterday to get some ingredients for dinner and came across an ingredient that I haven’t ever really used before. Giada De Laurentiis uses it all the time in her Italian dishes, on the Food Network. What is this ingredient? Mascarpone cheese! I had no idea what I would use it for but I went for the impulse buy and knew I would think of something. That night my wife, Megan, saw the mascarpone and said that it would be good inside of crepes. Voila! Challenge accepted and the results were these decadent cranberry orange mascarpone crepes.
I decided to jump right in and make them for a special breakfast this morning. I found a terrific Keto Crepe recipe over at All Day I Dream About Food. The next step was to create the filling. I decided to whip together the dense mascarpone cheese, heavy cream, vanilla extract, and stevia which resulted in a rich, creamy filling for the crepes. Now, what could I make that would cut through the richness of the filling and balance the dish? I made a cranberry orange sauce to top the crepes. The slight tartness of the cranberries and fresh citrus rounded out the recipe.
Needless to say, Megan was pleased with the outcome of this creation. It was a fun experiment for me as well. I haven’t made crepes since we made them in my high school French class. Madame Blaz taught us not only the written and spoken language but gave us a true appreciation of the French culture including their art, literature, pop culture, and cuisine. This recipe will be a great option when we have house guests. The filling and sauce can be made in advance so the only thing to make in the morning is the fresh crepes.
- 1 cup fresh cranberries
- 4 tbsp. freshly squeezed orange juice
- 20 drops liquid Stevia
- 2 tbsp. orange zest
- 1/2 cup water
- (Depending on the tartness of the cranberries, you may need to add 1-2 tbsp. Swerve)
- 4 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 20 drops liquid Stevia
- 1 tsp vanilla extract
- 1 tsp orange zest
- 4 oz cream cheese. softened
- 4 large eggs
- 3/4 cup almond flour
- 2 tbsp. Swerve
- 1/4 cup unsweetened almond milk
- pinch of salt
- 2 tbsp. Kerrygold butter for the pan
- In a medium sauce pan, combine the all the ingredients. Bring to a low boil, stirring constantly. The cranberries will begin to burst and the liquid will begin to thicken. Once it has thickened to your desired consistency (5-8 minutes), remove from the heat and allow to cool completely.
- In a medium bowl, combine the mascarpone cheese, heavy whipping cream, and liquid Stevia. Beat for 2-3 minutes until the fixture is completely incorporated and the mixture is smooth. Finally mix in the vanilla extract and orange zest. Set aside until ready to assemble the finished crepes.
- In a blender or Nutri Bullet, combine the cream cheese, eggs, almond flour, sweetener, almond milk and salt. Blend mixture until completely combined and smooth. You don't want any lumps in your crepes.
- Next, heat a large skillet over medium-low heat. Add a small amount of butter to the pan, just enough to keep the crepes from sticking. Once hot, add 2-3 tbsp. of the batter and turn the pan to get the crepe large and thin.
- Cook until the edges are cooked and can be loosened with a spatula. The batter will start to bubble like a pancake batter. It is important to not flip the crepe until you can get the spatula under the entire crepe easily. If you do it to soon, they will break since they are so thin.
- Finally, take the finished crepes and fill with a small amount of the filling and top with the cranberry orange sauce. Enjoy!
Calories 313 Fat 30 Protein 7 Carbs 6