Many years ago when I used to cater lunches for a jeans company, we used to make crepes all the time. It was usually some sort of savory crepe but every time we made it, people loved it. I don't know if it's because we made them so often or what but I haven't made them ever since. It's been over ten years. With yuzu on my mind, I decided to revisit the old crepe recipe but give it a facelift. Here are yuzu crepes with raspberries filled with a yuzu mascarpone cream filling, raspberry jam, and fresh berries. Now this is one crepe recipe I will most certainly revisit time and time again.
Yuzu Crepes with Raspberries
Yuzu cream filling
- ½ cup mascarpone (4 ounces)
- ½ cup powdered sugar (65 grams)
- 3 tablespoon yuzu juice (33 grams)
- ½ cup whipped cream (60 grams)
- 1 cup all purpose flour (148 grams)
- 2 tablespoon powdered sugar (16 grams)
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk (125 ml)
- ½ cup water
- 1 teaspoon vanilla extract
- 2 tablespoon melted butter (28 grams)
- 1 teaspoon butter for cooking
- ½ cup raspberry jam (160 grams)
- 6 ounces fresh raspberries
- powdered sugar for sprinkling
- Prepare the yuzu cream filling. Whisk together the mascarpone with powdered sugar and yuzu juice. Fold in the whipped cream until well combined. Keep chilled until ready to use.
- Whisk together the eggs, milk, water, vanilla extract and butter in a large bowl. Sift together the flour, powdered sugar, and salt directly into the bowl with the wet ingredients and whisk until well combined.
- Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
- Assemble the crepes. Spread the yuzu cream on the crepes and place dollops of the jam on top. Fold the crepe in quarters and place it on a plate. Top with fresh berries and sprinkle powdered sugar. Serve immediately.
**Helpful tips and common mistakes
Crepes are basically very thin pancakes. You can serve them sweet or savory (like these savory chicken, mushroom, and spinach crepes). I even enjoy plain crepes with just a sprinkle of powdered sugar. If the batter is already tasty, you don't need much.
And yet, I still decided to dress up the pancakes and turn them into yuzu crepes with raspberries. What can I say? I had the idea of pairing together yuzu with raspberries and I couldn't let go of that idea. So here we are.
To make the yuzu cream filling, beat together the mascarpone cheese with powdered sugar and yuzu juice. I've never actually seen fresh yuzu here in the States, so I always buy the bottled version. If you have access to fresh yuzu, I'm sure it would make the filling even more delicious.
Fold in the whipped cream and set the filling aside. If you're using store bought whipped cream that already has sugar, you can reduce the amount of powdered sugar in the filling.
Next, make the crepe batter. Whisk together the wet ingredients in a large bowl. Sift the flour, powdered sugar, and salt directly into the bowl with the wet ingredients and whisk until well combined. Sifting the flour will help avoid a lumpy batter.
Now heat a nonstick pan or griddle over medium heat and melt 1 teaspoon of butter. Pour ¼ cup of the batter into the pan, swirling the pan around to evenly spread the batter. You want to try to spread it as thin as possible. When the crepe turns light golden, flip it over and cook on the other side until lightly golden.
I normally don't need to add more butter to the pan since there's butter in the batter. The first teaspoon is just to make sure that the batter won't stick.
Keep the crepes warm by stacking them on a plate while you cook the remaining batter.
Once all of the crepes are cooked, spread the yuzu cream and place dollops of raspberry jam on top. Fold over the crepes or roll them like thick cigars and top with raspberries. Give it a good sprinkle of powdered sugar and dig in.
These yuzu crepes with raspberries really were sensational. And I don't think I'm exaggerating when I say that. The yuzu cream alone is so delicious but pair it with the jam and fresh berries all wrapped in a warm thin pancake...I'm drooling just thinking about it!
For more breakfast inspiration check out these lemon poppy seed pikelets with lavender cream!