Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup Vin Santo wine
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds, toasted
Special equipment needed:
- Non-stick skillet
- Crepe pan or griddle
- Blender or whisk
- Mixing bowls
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, eggs, milk, water, salt, and melted butter. Blend or whisk until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom of the pan. Cook for 1-2 minutes or until the edges start to lift. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.
3. In a mixing bowl, combine Vin Santo, mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth.
4. To assemble, spread 1-2 tablespoons of the mascarpone mixture onto each crepe. Roll up the crepe and place it on a serving plate. Repeat with the remaining crepes.
5. Sprinkle toasted almonds over the crepes and dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Serving size:
Makes 8 crepes
Nutritional information:
Calories per serving: 190
Fat: 10g
Carbohydrates: 19g
Protein: 5g
Substitutions for ingredients:
- Vin Santo wine can be substituted with any sweet dessert wine.
- Mascarpone cheese can be substituted with cream cheese or ricotta cheese.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add fresh berries or sliced fruit to the crepes before rolling them up.
- Drizzle chocolate sauce or caramel sauce over the crepes before serving.
- Substitute the Vin Santo with rum or brandy for a different flavor.
Tips and tricks:
- Make sure the batter is smooth and lump-free before cooking the crepes.
- Use a non-stick skillet to prevent the crepes from sticking.
- To keep the crepes warm, place them in a preheated oven at 200°F until ready to serve.
Storage instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the crepes on a microwave-safe plate and microwave for 30 seconds or until warm.
Presentation ideas:
Arrange the crepes on a platter and garnish with fresh berries or mint leaves.
Garnishes:
Toasted sliced almonds and powdered sugar
Pairings:
Serve with a glass of Vin Santo or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crepes are sticking to the skillet, add more butter or oil to the pan.
- If the batter is too thick, add more milk or water to thin it out.
- If the crepes are tearing, make sure the skillet is not too hot and the batter is not too thick.
Food safety advice:
Make sure to cook the crepes thoroughly to prevent foodborne illness.
Food history:
Crepes originated in France and have been a popular dish for centuries. They are a versatile dish that can be filled with sweet or savory ingredients.
Flavor profiles:
The Vin Santo and mascarpone cheese filling is sweet and creamy, while the toasted almonds add a nutty crunch.
Serving suggestions:
Serve the crepes for breakfast, brunch, or dessert.
Related Categories
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Region: Italian
Taste: Sweet, Creamy, Nutty, Caramelized