Go Back
+ servings
Print

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.