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Amaretto Crepes with Cranberry-Raspberry Sauce & Sweet Mascarpone Filling

Amaretto liquer crepes with sweet vanilla Mascarpone cheese filling and topped with amaretto Cranberry Raspberry sauce!
Course Breakfast - sweet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 -10 crepes
Author Sarah @ The Gold Lining Girl

Ingredients

Cranberry-Raspberry Sauce:

  • 1 - 12 oz. package fresh cranberries
  • 1 - 12 oz. package fresh raspberries
  • 1 c. sugar
  • 3/4 c. water
  • 1/4 c. amaretto liqueur
  • 1/2 tsp. almond extract

Amaretto Crepes:

  • 4 eggs
  • 1 1/2 c. milk
  • 3/4 c. water
  • 2 c. flour I used oat flour!
  • 1/2 c. melted butter slightly cooled
  • 1/4 c. sugar
  • 1/4 c. amaretto liqueur

Mascarpone Filling:

  • 1 - 8 oz. container Mascarpone cheese at room temperature
  • 2 tbsp. sugar
  • 1 tsp. vanilla

Instructions

For Cranberry-Raspberry Sauce:

  • In a large pot, combine all ingredients and cook on medium-high heat, bringing it to a boil.
  • Reduce heat to low, and simmer for 15 minutes.
  • Remove from heat, and allow to cool.

For Amaretto Crepes:

  • In a large bowl, combine all ingredients and whisk until smooth.
  • In a large saucepan over medium heat, pour about 1/3 - 1/2 c. batter, covering the entire bottom of the pan in a thin layer.
  • Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
  • Remove crepe from pan, and continue making crepes with remaining batter.
  • Let them each cool flat on a plate. They stack well between plastic wrap lightly greased with non-stick spray.

For Mascarpone Filling:

  • In a small bowl, combine Mascarpone cheese, sugar, and vanilla.
  • Mix until well-combined.
  • To serve, spoon cheese evenly across the diameter of the crepes, and roll them into 1-2 inch tubes, spoon sauce generously over top. Enjoy!