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Cherry & Cream Crêpe Cups

Antoine Elie @

Sweet Crêpes Recipe

Cherry & Cream Crêpe Cups

If you're looking for a delightful treat to serve at your next party, our mini Cherry & Cream Crêpe Cups are an excellent choice, particularly for events where food is passed around on trays. These crêpe cups have a crunchy texture and are sturdy enough to hold a creamy or mousse-based filling without becoming soggy, especially if you assemble them at the last minute. While Amarena Cherries are an excellent ingredient for this recipe, feel free to use any seasonal fruits of your choice, such as blueberries, kiwi, or mango.

Prep: 30 min.

Cook Time : 5 min.

Ingredients: 9

6-8 persons

Ingredients

Crêpes:
  • 150g Flipcrêpes Original Mix
  • 2 large eggs
  • 1.1/4 Whole Milk (Dairy-free)
  • 1/2 oz of dark rum (optional)
Filling & Topping:
  • 8oz Mascarpone cheese
  • 1.25 cup heavy whipping cream (296 ml)
  • ½ cup powdered sugar (65 g)
  • ½ teaspoon pure vanilla extract (2.5 ml)
  • Amarena cherries (or fresh fruit)

Crêpes Instructions:

  1. Place 150g crêpe mix in medium-large mixing bowl, and dig a little well in the middle.
  2. crack eggs and place in the little well.
  3. Pour half of the milk in bowl and start wisking
  4. add the remainder of milk, and continue incorporate slowly with wisk until the batter is homogenous.
  5. Let rest for 15-20 minutes
  6. Heat-up a 9"-10"crêpe pan over medium burner.
  7. When pan is hot (no smoke) Add a little butter in center and grease up with paper towel or griddle wiper.
  8. Use a 3oz laddle or 1/3 cup measuring cup and pour batter in pan. Tilt & rotate the pan so the batter covers the whole pan.
  9. When the sides of crêpe is brown, flip in the pan to cook other side for 10-20 seconds.
  10. Remove from pan and put aside in a plate.

Hint: if the batter does not cover the pan easily, the batter may be too thick still. Add a little water/milk to the batter to calibrate and try again.

Cream Filling Instructions

  1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Then, spoon the mascarpone cream into the bowl and beat it at medium-low speed (speed 3 on a stand mixer). Slowly pour in about 1 cup of heavy cream, allowing the mascarpone cheese to turn into a liquid consistency.
  2. Add the remaining heavy cream and increase the mixing speed to high (speed 8-10). Beat the mixture until soft peaks form.
  3. Incorporate the powdered sugar and vanilla extract by beating the mixture on low speed until the sugar is fully mixed in. Then, increase the mixing speed to high until stiff peaks form.
  4. Transfer the whipped mascarpone cream into a piping bag.
  5. Use a piping nozzle of your choice to pipe the cream into the center of each crêpe cup, creating a blob.
  6. Top off each crêpe cup with Amarena cherries or other seasonal fruits as desired.

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