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Mascarpone Cream Filling and Blueberry Sauce
Fill your Crepes with Mascarpone Cream Filling and top with made from scratch blueberry sauce.
Course
Breakfast, Brunch, Dessert
Cuisine
All-American, French
Keyword
Blueberry, cream filling, crepes
Servings
6
servings
Author
Lynn / Turnips 2 Tangerines
Ingredients
1
8 oz container
mascarpone cheese
1 1/2
teaspoons
sugar
1/4
teaspoon
almond extract
2
cups
fresh blueberries
1/4
cup
water
1
cup
blueberry juice or blueberry juice blend
3/4
cup
sugar
1/4
cup
cold water
3
tablespoons
cornstarch
1/2
teaspoon
almond extract
1/8
teaspoon
ground cinnamon
Instructions
Stir together mascarpone cheese, sugar and almond extract.
Cover and chill
In a saucepan over medium heat, combine blueberries, 1/4 cup water, juice and sugar.
Stir gently and bring to a boil.
In a small bowl, mix together the cornstarch and 1/4 cup cold water, gently stir into the blueberry mixture.
Simmer gently until thick enough to coat the back of a metal spoon, about 3 to 4 minutes, remove from heat.
Stir in almond extract and ground cinnamon.
Serve warm.