WEEKDAYS 1e|12c|p

Daphne Oz and Carla Hall's Rum Raisin and Mascarpone Crepes

Daphne Oz and Carla Hall
Servings: 20
30 to 60 min
Part 1 of 2

French Crepes

  • Ingredients
  • step-by-step directions
Daphne Oz and Carla Hall's Rum Raisin and Mascarpone Crepes
  • For the Filling:
  • 1/3 cup Raisins
  • 1/2 cup Rum
  • 1 pint Mascarpone (at room temperature)
  • Salt
  • 1/4 cup toasted Pecans (chopped plus more for garnish)
  • 1 Lemon (zest)
For the Crepes:
  • 2 Large Eggs
  • 3 tablespoons melted Butter
  • 3/4 cup Milk
  • 1 teaspoon Vanilla Extract
  • 2 1/2 tablespoons Sugar
  • 1/2 cup Water
  • 1 cup Flour
  • Salt
  • Butter (for coating the pan)
For the Sauce:
  • 2 tablespoons Molasses
  • 2 tablespoons Honey
  • 2 tablespoons Butter
  • 1/2 teaspoon Salt
  • Confectioners Sugar (for garnish)
  • For the Filling: Begin by soaking the raisins. Pour 1/4 cup hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let sit for at least 30 minutes.
  • For the Crepes: Whisk together the eggs, melted butter, milk, vanilla extract, sugar and water. Whisk in the flour and add a pinch of salt. Let the batter rest in the fridge for 30 minutes (this allows the bubbles to settle and helps prevent tearing during cooking).
  • In a small non-stick pan over medium-low heat, add about 1/2 tablespoon of butter. Swirl the pan to coat evenly. Pour about 1 ounce of batter into the center of the pan and again swirl the pan to coat evenly with the batter. Cook for about 30 seconds and then quickly flip. Cook for another 15 seconds and then remove to a cutting board. Continue cooking all the batter in the same way as above.
  • For the Filling: Whisk the mascarpone with about 1/2 teaspoon of salt to loosen it up a bit. Strain the raisins, reserving the liquid, and stir them into the mascarpone along with the chopped pecans. Zest in the lemon.
  • Working with a few crepes at a time, lay them out on the cutting board. Spoon about 2 tablespoons of the mascarpone mixture into each crepe and roll up like a cigar.
  • For the Sauce: In a medium size saute pan over medium-high heat, add the strained rum liquid. Reduce by half and add the molasses, honey and butter and pinch of salt. Swirl to combine. Reduce until the consistency of maple syrup, about 7 to 9 minutes.
  • Drizzle the crepes with the sauce and garnish with more chopped pecans and confectioners sugar.
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