One of my characters, Casmiel Dorono, makes these thin pancakes called crěpes in an upcoming story called The Illuminescent.
Crěpes are pronounced krehps (the "ě" is like the "a" in the word "air")
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🦋✨INGREDIENTS✨🦋
FOR THE CRÊPES:
2 large eggs 1 1/2 cups milk 3 tablespoons granulated sugar 1 teaspoon vanilla extract 1 cup all-purpose flour butter
FOR THE MASCARPONE CREAM:
2 cups heavy cream 6 ounces mascarpone cheese 2 teaspoons vanilla extract 1/2 cup powdered sugar (or to taste)
🦋✨INSTRUCTIONS ✨🦋
In a bowl, mix together the eggs, milk, sugar, and vanilla. Stir in the flour and mix until well-combined.
Using a non-stick pan that is approximately 6-7 inches in diameter, heat pan on medium heat. When pan is heated, add a small pat of butter. Use a heat resistant brush to spread butter evenly around the pan.
Pour about 1/4 cup of the batter into the heated and buttered pan. Pick up the pan and quickly swirl the batter around the pan so that it covers the bottom of the pan.
As you continue to cook each crêpe, you may find that your pan is getting too hot. If this is the case, remove pan from heat and wipe with a damp cloth in between each crêpes . You can also lower the heat.
Cook the crêpe for approximately 2 minutes and then using a fork, gently turn the crêpe over and cook it on the other side for another 2 minutes or so until golden on both sides. You can turn it back to the other side again if needed. Remove the crêpe from the pan and put onto some wax paper to cool. Repeat with remaining batter.
Make the mascarpone cream. In a separate bowl, add the heavy cream and beat until fluffy and stiff peaks form, about 5-7 minutes. Then mix in the mascarpone, vanilla, and powdered sugar.
Serve the crêpes warm, if they are not already warm, by either heating briefly in a pan on the stove or in the microwave.
Spoon about 1/4-1/3 cup of the mascarpone cream into the middle of each crêpe, fold in half, and then in half once more.
Top with fresh berries or honey, and serve.
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