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
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