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Vanilla Bean Crêpes With Vanilla Mascarpone Filling

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 3.5 minutes per crepe

Servings: 12


Vanilla Mascarpone Filling

  • 2 (8-oz) containers mascarpone cheese
  • 1/4 cup brown sugar firmly packed
  • 2 vanilla beans split lengthwise

Vanilla Bean Crêpes

  • 2 tablespoons brown sugar, firmly packed
  • 1 vanilla bean, split lengthwise
  • 2 eggs
  • 1 cup all purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • whipped cream, for garnish
  • raspberries, for garnish


Vanilla Mascarpone Filling

In a medium bowl, combine mascarpone cheese and ¼ cup brown sugar. Scrape seeds from 2 vanilla beans into mascarpone mixture; beat at medium speed with a mixer until smooth. Cover and refrigerate until ready to serve.

Vanilla Bean Crêpes

In the container of a blender, combine eggs, milk, flour, salt and remaining 2 tablespoons brown sugar. Scrape seeds from remaining vanilla bean into egg mixture. Process until mixture is very smooth, scraping down sides as necessary. Refrigerate batter for 1 hour.

Heat a 10-inch nonstick skillet over medium-high heat. Spray skillet with nonstick cooking spray. Pour about ¼ cup batter into skillet, and quickly swirl to coat bottom of skillet. Cook for 2 to 3 minutes or until edges start to crisp and brown. Loosen crêpe with a spatula, and carefully turn over; cook for 30 seconds longer. Repeat procedure with remaining batter, stacking crêpes on a plate. Cover with a damp paper towel until ready to assemble.

Spread about 3 tablespoons mascarpone filling over each crêpe. Fold each crêpe in half twice to form a wedge. Serve with whipped cream and raspberries, if desired.

Note: You can substitute 2 tablespoons vanilla bean paste, divided, for the 3 vanilla beans. Use 1½ tablespoons vanilla bean paste in mascarpone mixture and ½ tablespoon vanilla bean paste in crêpe batter.