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Recipe details
Mascarpone and Plum Crêpes with Yellow Melon–Tomato Compote
Four thin crêpes filled with mascarpone and sliced plum, served warm with a glossy melon-and-tomato compote. The briefly rested batter and controlled skillet cooking produce tender, foldable crêpes.
≈ 185 kcal/100 g · ≈ 762 kcal/serving
35 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, finely diced60 g
ripe tomato, peeled, seeded and finely diced70 g
ripe plum, pitted and sliced90 g
mascarpone70 g
all-purpose flour40 g
whole milk100 ml
large egg1 pcs
granulated sugar18 g
butter, for the skillet4 g
Cookware and utensils
8-inch nonstick skillet
small saucepan
mixing bowl
whisk
spatula
Directions
01
Whisk the flour, milk, egg and 8 g sugar into a smooth thin batter
Products
all-purpose flour — 40 g; whole milk — 100 ml; large egg — 1 pcs; granulated sugar — 18 g
Action
whisk
Time
3 min
Temperature
room temperature
02
rest it for 5 minutes
Products
all-purpose flour — 40 g; whole milk — 100 ml; large egg — 1 pcs; granulated sugar — 18 g
Action
whisk
Time
3 min
Temperature
room temperature
03
Simmer the melon, tomato and the remaining 10 g sugar in the saucepan for 8 minutes, until glossy and lightly thickened.
