Yuzu Crepes with Raspberries

These yuzu crepes with raspberries bring together the bright, floral tang of yuzu mascarpone cream with sweet raspberry jam and fresh berries, all wrapped in a warm, golden crepe for a French-Japanese brunch that feels as elegant as it tastes.

Recipe

Print Recipe

Yuzu Crepes with Raspberries

Total Time45 minutes mins

Course: Breakfast, Dessert

Cuisine: French, Japanese

Keyword: pancakes

Servings: 4

Author: Christine Ma

Ingredients

Yuzu cream filling

• ½ cup mascarpone (4 ounces)
• ½ cup powdered sugar (65 grams)
• 3 tablespoons yuzu juice (33 grams)
• ½ cup whipped cream (60 grams)

Crepe batter

• 1 cup all purpose flour (125 grams)
• 2 tablespoons powdered sugar (16 grams)
• ½ teaspoon salt
• 2 large eggs
• ½ cup milk (125 ml)
• ½ cup water
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (28 grams)
• 1 teaspoon butter for cooking

Remaining ingredients

• ½ cup raspberry jam (160 grams)
• 6 ounces fresh raspberries
• powdered sugar for sprinkling

Instructions

• 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.

Step-by-step instructions

Step 1: Make yuzu filling

Crepes are basically very thin pancakes. You can serve them sweet or savory and enjoy them plain or with different fillings. 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 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 until smooth

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.

Step 2: Prepare crepes

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.

Then, 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.

Step 3: Assemble crepes

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 delicious sweet brunch ideas, check out these raspberry mango pop tarts, rosewater blueberry waffles, and caramelized torrija!

Make-ahead and storage

• Make-ahead: You can cook the crepes ahead of time and gently reheat them before serving. You can also make the yuzu filling the day before.
• Store: Keep crepes and the fillings in separate containers in the refridgerator for up to 3 days.

More sweet brunch recipes

Looking for more sweet brunch ideas? Try these: