Crêpes with Blueberry Mascarpone Sauce

These Crêpes with Blueberry Mascarpone Sauce (and some booze of course!) are a tasty and elegant summer dessert. And the combination of a luscious and fresh blueberry sauce and a rich and decadent mascarpone spread perfectly balances out all the flavours.

Hello folks – how are you doing? I hope this week has been treating you well.

Also, to all my Canadian readers: happy [upcoming] Canada Day and have a wonderful long weekend!

And to celebrate this, I am sharing this wonderful dessert with you.

Crêpes with Blueberry Mascarpone Sauce

As some of you are probably aware, I am a huge fan of crepes. This is a recipe where a luscious and fresh element meets a decadent and rich one making the flavour profile well-balanced.

The blueberry sauce combines frozen or fresh blueberries that are sautéed with some butter, lemon or lime juice, and honey or maple syrup. An addition of vanilla extract and a good splash of orange liquor elevates the sauce to a new level.

The mascarpone sauce includes white chocolate, milk, real vanilla bean seeds, and a generous splash of vanilla liquor (although some other liquors would work too, e.g., Amaretto or Peach Schnapps.

And if you have any leftovers of the either of these sauces, the leftovers will be fine when refrigerated for a couple of days. You can enjoy the blueberry sauce just like any fruit preserves (although not as thick) and the mascarpone sauce as a drizzle for pancakes, French toasts, or simply over your ice cream.

More Crêpe Ideas to Try This Summer

Crêpes with Cream Cheese Blackberry Sauce

Peaches and Cream Crêpes

Blueberry Cheesecake Crêpes

Crêpes with Lavender Citrus Sauce

Black Forest Crêpes

Maple Blueberry Crêpes

I hope you like these Crêpes with Blueberry Mascarpone Sauce, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Crêpes with Blueberry Mascarpone Sauce

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Dessert, Dessert Crepes

Servings

4-8

servings

Prep time

10

minutes

Cooking time

30

minutes

Crepes (with chilling of batter)

2

hours

These Crêpes with Blueberry Mascarpone Sauce (and some booze of course!) are a tasty and elegant summer dessert. And the combination of a luscious and fresh blueberry sauce and a rich and decadent mascarpone spread perfectly balances out all the flavours.

Cook Mode

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Ingredients

• Crêpes:

• 1/2 of the batter from Crêpes (Basic French Crêpes) or your favourite recipe; this sauce will be enough for about 8-10 crepes.

• Blueberry Sauce:

• 2 tbsp. (28 gr.) butter

• 3 cups (~450 gr.) frozen blueberries, thawed and drained

• 2 tbsp. (30 ml.) maple syrup or honey

• 1/4 cup (60 ml.) lemon or lime juice

• 1/3 cup (~ 80 ml.) orange liquor such as Triple Sec or Cointreau

• 1 tsp. vanilla extract

• few fresh mint leaves, minced

• Mascarpone Sauce:

• 1/2 cup (125 gr.) mascarpone, room temperature

• 1/4 cup (60 ml.) milk

• 70-100 gr. white chocolate, roughly chopped

• 1/4 cup (~60 ml.) vanilla liquor

• 1/2 vanilla bean, seeds scraped

• For Garnish:

• fresh blueberries, fresh mint, lemon or lime zest

Directions

• Blueberry Sauce:
• Make sure you remove the blueberries from the freezer in advance to thaw them; they do not need to be fully thawed – just enough to release the excess of water, While this water still has some juices, I would recommend discarding it as it is not as flavorful, and it will also make the sauce watery. If you have extra time, you can use it as well but just cook the sauce significantly longer to reduce in volume and thicken up.
• In a medium saucepan melt the butter over medium heat. Add the blueberries, lime or lemon juice, honey or maple syrup. Bring to a soft boil then simmer for about 7 to 10 minutes. Try and add more lime or lemon juice or honey (maple), if necessary. 
• Stir in the orange liquor, vanilla extract, and mint and cook for another 40-60 seconds to evaporate the alcohol. Turn the heat off and let it cool.
• Mascarpone Sauce:
• In a small saucepan gently heat the milk over low heat.
• Stir in the white chocolate until combine. Off heat and let it cool a bit (10-15 minutes) before adding the mascarpone (to avoid splitting).
• Stir in the mascarpone along with the liquor and vanilla seeds until combined, using a spatula / wooden spoon or if desired, with a hand mixer over low speed.
• Serving:
• Serve the crepes with the cooled blueberry sauce and mascarpone topping. Of course you will adjust this to your preferences, but I would recommend 2 tablespoons of the blueberry sauce and 1 tablespoon of cream cheese per a crepe.
• If desired, garnish with fresh blueberries, mint, lime or lemon zest.