Time: 1 hour 25 minutes
Complexity: average
Servings: 4

A step-by-step recipe for pancakes with mascarpone and cherry filling.

Ingredients:

Pancakes

• 1 cup flour
• A pinch of salt
• 2 eggs
• 0.5 cups of milk
• 0.5 cups of sparkling water
• 3 tablespoons melted butter, plus 3 tablespoons for making pancakes

Filling

• 0.5 l mascarpone, room temperature
• 3/4 cup finely chopped chocolate
• 1.25 cups sugar
• A pinch of ground cinnamon
• 0.5 kg pitted cherries, cut in half
• Zest and juice of one lemon
• Water
• Half of the pancakes from the recipe above

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, eggs, milk, carbonated water, butter, mascarpone cheese, chocolate, sugar, cinnamon, cherry, lemon

We recommend

Preparation:

Step 1

• Pancake batter:

  
  Combine the flour and salt in a deep bowl and make a well in the center. Add the eggs, milk, sparkling water, and 3 tablespoons of melted butter to the well and whisk. The consistency should be like very thin pancake batter. If it's a little thicker, add milk and whisk. Let the batter rest for at least 30 minutes before cooking.
Step 2

• Pancakes:

  
  Melt 0.5 teaspoon of butter in a small nonstick saucepan. The butter should coat the bottom of the pan; wipe off any excess with a paper towel. Save the butter in case you need it again.
Step 3
• Place the pan over medium heat. Pour a small amount of batter into the preheated pan, spreading it evenly across the bottom. This will take some practice, as the first pancake is always a lumpy one. Accept it and continue frying the rest.
Step 4
• When the edges of the pancake begin to separate from the edges of the pan and the bottom is lightly browned, flip it over and cook for about 1 minute on the other side. Remove the pancake to a plate and let it cool. After cooking, stack the pancakes between squares of parchment paper. Repeat this process until all the batter is used, wiping the pan with a paper towel or melting more butter into it as needed.
  
  
  Advice: The batter can be made in advance, but no more than 2 days in advance. Cover and refrigerate before use.
Step 5

• Filling:

  
  In a small bowl, combine the mascarpone cheese, chocolate, 1/2 cup sugar, and a pinch of cinnamon. If making the filling ahead of time, refrigerate it, but bring it to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining sugar, lemon zest, juice, and a splash of water. Cook until the cherries release their juices and the flavor intensifies, about 10-12 minutes. The cherries should be very sweet and the juice syrupy.
Step 6

• Fill the pancakes:

  
  Spread the mascarpone and chocolate mixture about 1 cm thick on the bottom half of the crepe. Fold the crepe into a semicircle with the filling inside and press to secure the filling. Fold in half again to form a triangle. Repeat with the remaining crepes. To serve, arrange 2 triangles on each plate and garnish with a cherry.

Votes: 3