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Recipe details

Mascarpone Crepes with Yellow Melon, Blueberries and Almonds

EN RU

Two thin crepes are filled with sweet mascarpone, finely diced yellow melon, and blueberries, then finished with toasted sliced almonds.

≈ 181 kcal/100 g · ≈ 662 kcal/serving

35 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour40 g
large egg1 pcs
whole milk80 ml
unsalted butter, melted20 g
mascarpone, fresh spread70 g
yellow melon, peeled and finely diced80 g
fresh blueberries60 g
sliced almonds15 g
granulated sugar20 g

Cookware and utensils

10-inch nonstick skillet
Blender
Mixing bowl
Spatula

Directions

01
Blend the flour, egg, milk, and 10 g of the melted butter until smooth
Products
all-purpose flour — 40 g; large egg — 1 pcs; whole milk — 80 ml; unsalted butter, melted — 20 g
Action
blend and rest
Time
6 min
Temperature
room temperature
02
rest the batter for 10 minutes
Products
all-purpose flour — 40 g; large egg — 1 pcs; whole milk — 80 ml; unsalted butter, melted — 20 g
Action
blend and rest
Time
6 min
Temperature
room temperature
03
Toast the sliced almonds in the dry skillet over medium heat for 2 minutes
Products
sliced almonds — 15 g
Action
toast
Time
1 min
Temperature
medium heat
04
transfer them to the mixing bowl
Products
sliced almonds — 15 g
Action
toast
Time
1 min
Temperature
medium heat
05
Stir the mascarpone and sugar in the mixing bowl until smooth.
Products
mascarpone, fresh spread — 70 g; granulated sugar — 20 g
Action
mix
Time
2 min
Temperature
room temperature
06
Brush the skillet with some of the remaining melted butter.
Products
unsalted butter, melted — 20 g
Action
grease
Time
1 min
Temperature
medium heat
07
Pour half the batter into the skillet and tilt the skillet to make a thin 7-inch crepe.
Products
all-purpose flour — 40 g; large egg — 1 pcs; whole milk — 80 ml
Action
shape
Time
1 min
Temperature
medium heat
08
Cook the crepe for 60 seconds, flip it, and cook the second side for 30 seconds.
Products
all-purpose flour — 40 g; large egg — 1 pcs; whole milk — 80 ml
Action
cook
Time
2 min
Temperature
medium heat
09
Repeat the pour-and-cook sequence with the remaining batter to make a second crepe.
Products
all-purpose flour — 40 g; large egg — 1 pcs; whole milk — 80 ml
Action
cook
Time
3 min
Temperature
medium heat
10
Spread the mascarpone mixture over the crepes.
Products
mascarpone, fresh spread — 70 g; granulated sugar — 20 g
Action
fill
Time
2 min
Temperature
warm crepes
11
Add the diced yellow melon and blueberries to the crepes.
Products
yellow melon, peeled and finely diced — 80 g; fresh blueberries — 60 g
Action
fill
Time
2 min
Temperature
cool
12
Fold each crepe twice and sprinkle it with the toasted almonds before serving.
Products
sliced almonds — 15 g
Action
fold and finish
Time
1 min
Temperature
serve warm

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