Cinnamon French Crepes with Vanilla Mascarpone Cream, Seasonal Fresh Berries and Maple Syrup

Ingredients 

Crepes 

125g plain flour 

2 medium free range eggs  

275ml-300ml semi skimmed milk 

1 tsp ground cinnamon  

1 tsp caster sugar 

Butter, for frying 

Vanilla Mascarpone Cream  

250g mascarpone  

250ml double cream 

30g icing sugar 

2 tsp vanilla bean paste/extract 

Seasonal fresh berries to serve 

Maple syrup to drizzle 

Method

First make the vanilla mascarpone cream so it can chill in the fridge. Whisk the cream and icing sugar until soft peaks form. In a small bowl, gently mix together the mascarpone and vanilla bean paste. Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Spoon into a bowl and chill for 1 hour.  

Sift the flour with the ground cinnamon and sugar into a large bowl. Make a well in the centre, pour in the egg, then slowly whisk in enough milk to make a smooth batter with the consistency of single cream.  

Set aside to rest for at least 20 minutes. Heat a frying pan over a medium heat. Once hot, melt a little butter to cover the frying pan.  

Add a small ladleful of batter, then tilt the pan to swirl the batter evenly over the base.  

Cook for 1-2 minutes until the pancake is set, golden underneath and coming away from the pan at the edges. Loosen the pancake with a palette knife, then flip and cook for a further 30-60 seconds until golden on both sides. Slide the pancake onto a plate, then repeat until all the batter has been used up. Serve the hot crepes with the mascarpone cream and fresh berries and drizzle over a little syrup. Serve and enjoy.