Pancakes with berries and mascarpone
4 servings
10 minutes
Pancakes with berries and mascarpone are a refined combination of airy batter, delicate cheese, and juicy berries, creating a symphony of flavors and textures. Their history roots in European cuisine, where traditional pancakes took on a new form thanks to Italian mascarpone and a sweet-sour berry sauce. The creamy filling hidden in the thin batter is complemented by the refreshing tartness of raspberries, strawberries, and blueberries, creating a perfect balance. Powdered sweetness and the aroma of fresh mint add elegance to the dessert. These pancakes are suitable for both a morning treat and an exquisite dinner finale, delighting anyone who appreciates rich and harmonious flavors.
1
In a pot, mix berries, sugar, and starch. Bring to a boil, reduce heat, and cook for 5 minutes. Remove from heat and add lemon juice. Cool down.
- Frozen raspberries: 300 g
- Frozen strawberries: 1 glass
- Frozen blueberries: 1.5 glass
- Sugar: 0.3 glass
- Cornstarch: 1 teaspoon
- Lemon juice: 1 tablespoon
2
Spread 1.5 teaspoons of mascarpone on each pancake and add 2.5 tablespoons of berry mixture. Roll it into a tube and top each pancake with 2 tablespoons of berry mixture. Before serving, sprinkle with powdered sugar and garnish with mint.
- Mascarpone cheese: 6 tablespoons
- Mascarpone cheese: 6 tablespoons
- Thin crepes: 12 pieces
- Fresh mint: 12 stems
- Icing sugar: 1 tablespoon
