Strawberry Mascarpone Crepes topped with Baked Strawberries

August 22, 2008

With end of summer nearing, I am grabbing all the berries I can. Especially strawberries and blueberries. So of course I end up with a huge quantity of berries…more than I can handle. Same thing happened last week and I had to find some way to use them before they spoiled. Trying to find some ideas, I came across this recipe at A Life (Time) of Cooking. The recipe is so simple and yet so delicious. If you have not tried it yet, please please do try it.


I baked the strawberries and stored them in the refrigerator for next day’s breakfast. The crepes filled with strawberry mascarpone were cheesy, sweet and just yummy!

This entry goes to:
1. MBP – Fruit Fare hosted by Aparna of My Diverse Kitchen. MBP is the brain child of Coffee of The Spice Cafe.


2. WBB – Combi Breakfasts hosted by Latha of Masala Magic. WBB was originally started by Nandita of Saffron Trail.




Recipe: Strawberry Mascarpone Crepes topped with Baked Strawberries
(Serves 2, Makes 4 crepes)


Baked Strawberries

1-1/2 cup strawberries
1 tbsp agave nectar
1 inch cinnamon stick
1 cardamom pod


3/8 cup all-purpose flour
1 egg
3/8 cup milk (I used 2%)
1.5 tsp sugar
3 tsp butter (melted)
a pinch of salt


1/2 cup mascarpone cheese
1 tsp agave nectar
1 Tbsp baked strawberries


For Baked Strawberries, preheat the oven at 350 degrees F, hull the strawberries and place them in a baking dish. Add agave nectar, crushed cardamom seeds, and cinnamon stick to the baking dish. Mix the ingredients in the baking dish and bake for 30 mins.

For strawberry-mascarpone filling, add 1 Tbsp of baked strawberries and agave nectar to mascarpone. Mix till you get a smooth mixture.

For crepes, whisk flour, egg, milk, sugar, salt, and butter together to form a smooth batter. Refrigerate the mix for 30 mins. Heat a skillet and brush some butter in the skillet. Pour a small portion (1/8 cup) of batter into the pan. Tilt the pan till you get a thin layer of batter in the pan. Cook until brown on the bottom, approx. 1 to 2 minutes. Turn the crepe over and cook on the other side for about 30 secs. Transfer to a plate and repeat till all batter is used up.

For assembling the crepes, add a small amount of (about 2 Tbsp) of strawberry mascarpone to the crepe and roll it. Top off the crepes with remaining baked strawberries. Serve immediately.


Creme Brulee French Toast

July 20, 2008

I had seen recipe for Creme Brulee French Toast on Epicurious a long time ago, but had never tried it. When I saw that Sia of Monsoon Spice is guest hosting WBB-Weekend Breakfast with the theme being to cook a breakfast/brunch dish with summer vegetables or fruits, I was ecstatic. Now I had a reason to make this amazing dish.


Off I went to Central Market (I don’t have a farmers’s market closeby), where I saw different varieties of fresh berries and cherries. I realized how perfect using these summer fruits would be for Sia’s WBB-Weekend Breakfast blog event. Berries are very good for you as they are rich in antioxidants..You can find how good the berries are for you here. Making the french toast was super easy because I did the major work (which was hardly major!) the night before. The following morning all I had to do was mix all the berries and diced bananas in a bowl so that all the fruits marinate in their juices for a while and bake the french toast! I served it with the rasberries, strawberries, blackberries and bananas.


I did make a few changes in the recipe. I did not add the corn syrup (as the brown sugar was quite enough) and instead of grand marnier I used Triple Sec (that’s what I had). The result, was rich, creamy, french toast. J did not enjoy it as much as it was super rich and mushy. I liked it but would probably make it once a year ..may be Christmas morning!?! I would probably add some nuts to it and also would flip the french toast once it is cooked and cook it further in the oven for another 10 mins for crispy crust. Overall though, it was amazing! Now off it goes to WBB-Weekend Breakfast event 😀