Breakfast

Mini Crepes with Mascarpone & Blueberry Pomegranate Syrup

mini crepes with mascarpone & blueberry pomegranate syrup | the foodwright

Ooooooh heyyy! Red, white, & blue! Happy 4th, y’all! Do you have any plans today? We’re spending time with Brig’s side of the family and then headed on a flight to Fargo, ND for a family reunion on my side! We’re super excited to have a break from working so much! Yessireeeee.

mini crepes with mascarpone & blueberry pomegranate syrup | the foodwright These crepes honest-to-goodness make me so happy! Breakfast comfort right here, baby. If you’ve never had pomegranate syrup (also known as grenadine) before, I honestly have no idea how to describe it. I mean, it tastes like pomegranate but it’s still…surprising. Tart, yet sweet and decadent. It’s really unlike anything else! But I think you’ll love it. With fresh blueberries, it’s marrrvelous! Plus thick and creamy mascarpone?! I mean really. How can this end badly?!

mini crepes with mascarpone & blueberry pomegranate syrup | the foodwright

mini crepes with mascarpone & blueberry pomegranate syrup | the foodwright Making crepes scared me for the longest time until I literally had to make hundreds at my previous job working for a catering company. It just takes some practice. You’ll get the hang of it pretty quick! They’re worth the effort ­čÖé

Okay, no more talking! Make these crepes for a fun 4th of July brunch, spend time with family, watch some fireworks, eat some BBQ, &┬ádon’t spend toooo much time on the interwebs, okay? Okay. I love you! Yes. Yes I do.

mini crepes with mascarpone & blueberry pomegranate syrup | the foodwrightServes about 4  

Ingredients: 

1/2 c whole wheat flour

1/2 c all-purpose flour

3 T unsalted butter, melted & slightly cooled

2 T sugar

2 t vanilla

2 eggs

1/4 t salt

1 c milk

1/2 c water

1/2 c mascarpone cheese, softened

for the syrup: 

1 c fresh blueberries

2 c pure pomegranate juice

1/2 c sugar

Instructions: 

Combine the flours, sugar, eggs, vanilla, butter, salt, milk, & water in a blender. Blend until smooth.

Refrigerate overnight.

In a large, lightly greased skillet on medium high heat, pour in the crepe batter, about 2 tablespoons or so, in the center, and swirl around to spread evenly. Let cook for about 20-30 seconds on each side and then lay out flat on a separate pan to cool. Repeat until batter is gone.

For the syrup, combine the pomegranate juice and sugar in a saucepan on medium high heat and bring to a rapid boil. Boil for about 5 minutes, or until slightly thickened, and then turn off the heat. Let cool. Add in the fresh blueberries and slightly mash, if desired.

For assembly, between each layer of crepes, spread a generous layer of mascarpone, and then douse the stack with syrup.

xo, Lucia

mini crepes with mascarpone & blueberry pomegranate syrup {crepe recipe adapted from alton brown}

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