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Yuzu Crepes with Raspberries

Course Breakfast, Dessert
Cuisine French, Japanese
Keyword pancakes
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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)

Crepe batter

  • 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

Remaining ingredients

  • 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.