Recipes

By: JOAN MACDIARMID
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crespelle Al Mascarpone (Crepes Filled With Mascarpone) Categories: Italian, Pancakes, Cheese, Desserts, Filling
Yield: 6 Servings

           For the Crepes
           (About 16 - 8" each)
      2 lg Eggs
      1 tb Olive Oil
      1 c  Milk
    1/2 c  All-Purpose Flour
    1/4 ts Salt
      2 tb Granulated Sugar
           Vegetable Oil Or Butter;
           For greasing the pan
           For The Filling:
  1 1/2 c  Mascarpone Cheese
      2 tb Powdered Sugar
           Zest From 1 Lemon
           For The Sauce:
      1 c  Wildflower Honey
  1 1/2 oz Dark Rum

Beat all the crepe ingredients together, except the oil or butter for greasing the pan, to make a batter. Let it stand for an hour or so. The batter should be the consistency of a high grade whipping cream. It should coat the back of a spoon well but be liquid enough to slide into shapes easily, so it will conform of the shape of the pan. If the batter becomes too thick to pour easily, add a little water and beat it again until it is the right consistency.

Oil an 8 inch, heavy crepe or frying pan with a tiny amount of oil or butter, using a paper towel. The pan must be hot but not smoking. Pour in about 3 tablespoons of batter, or a bit more. Tip the pan all around and spread the batter to make a thin pancake. Brown the crepes on one side then turn them over with help of a metal spatula or fork and cook them for another minute or even less.

As the crepes are done, stack them on a plate until needed. Grease the pan after each crepe is made; if your pan is in excellent condition, it may not be necessary after the first 3 or 4 are done.

Crepes can be made a day or two ahead and stored in the refrigerator well wrapped in plastic. They also freeze well.

FILLING: Mix all the ingredients together with a tablespoon.

SAUCE: Mix the honey and rum together. Gently and carefully warm it on low heat.

TO ASSEMBLE: Divide the mascarpone mixture equally among 13 crepes. Fold the crepes in half, then in half again. Place the crepes slightly overlapping each other in a lightly buttered dish and heat them in a preheated 375 F oven for about 10 minutes. Transfer them to heated plates and drizzle with the honey, or pass it at the table.

Recipe (c) Carlo Middione - Vivande Ristorante As printed in SF Examiner Epicure, 4/26/95 Posted by: Tess Mercer <tess@NANOTHINC.COM>

Notes:

For the filling I used icing sugar and the powdered zest from dried lemon, lime and orange peels [mostly orange]. The citrus skins were scraped of all white pith and left to air dry for several weeks until quite hard. They were then ground to powder in a blender. I used about 1 tsp. I made the filling a few hours in advance to allow the zest to soften and the citrus oils to penetrate the mascarpone. I also worked in a tsp of milk to make the filling more spreadable.

For the sauce I used regular clover honey, 1 oz of water and 1/2 oz of lemon juice. I wanted to keep it non-alcoholic to suit the requirements of a guest and I really wanted the citrus accents to come through.

I also made just 6 large crepes and rolled them into cylinders. I served them in oblong oven proof dishes, one per serving.

Jim Weller

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Joan MacDiarmid in Amherst, NY (working at SUNY/Buffalo)

* Origin: =-DING!-= Dinner's Ready! (1:142/736)