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Ezekiel Crepes with Whipped Mascarpone, Raspberry Peach Jam and Basil

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 13.

Featuring: Tyrone Mills Ezekiel Flour 


1 cup Tyrone Mills Ezekiel Flour 

2 eggs 

1/2 cup 2%MF milk 

1/2 cup water 

1/4 tsp salt 

4 tbsp melted butter, divided 

5 oz (142g) mascarpone cheese 

1/2 cup 35%MF cream 

2 tbsp Tyrone Mills Raspberry Peach Jam 

Handful of fresh basil leaves 


● Place flour and eggs in a large mixing bowl and whisk to combine. Slowly whisk in milk and water, then add salt and 2 tbsp butter and continue whisking until smooth (mixture should be thinner than a pancake batter. If too thick, add more milk or water to achieve correct consistency). 

● Use some of the remaining butter to grease a medium skillet, set over medium-high heat, and pour in a scant 1/4 cup of batter, tilting skillet in a circular motion so that the batter is evenly distributed. Cook until the top of the crepe appears dry and the edges are turning golden, about 1 minute. Flip, and cook the other side briefly, about 20 seconds. Transfer crepe to a plate and repeat process with remaining butter and batter.

● To prepare the filling, whisk together cream, mascarpone and jam until light and fluffy.

● Once crepes have cooled slightly, spread filling in a thin layer, add a few basil leaves, then fold in half, and then into quarters. Serve immediately. 


Makes 8 crepes