An elegant crépes dessert that will make any occasion special.

Crépes with Caramel Sauce with Mascarpone Cheese

Filling:
3/4 cup whipping cream - divided use
4 ounces white chocolate, chopped
8 ounces Wisconsin Mascarpone Cheese
1 tablespoon fresh lime juice
3/4 cup apricot jam

 

Sauce:
1/2 tablespoon butter
1 (13.4-ounce) can or bottle dulce de leche (cajeta) caramel sauce (about 1 1/2 cups)
1 cup milk

 

Crépes:
12 purchased or homemade crépes (see recipe)
1/2 cup pecans, chopped

1. For Filling: Heat 1/2 cup whipping cream just to boiling point. Remove from heat and add chocolate; let stand 3 minutes. Stir until smooth; set aside.
2. Whisk together remaining whipping cream and Mascarpone. Stir in chocolate mixture, lime juice and jam. Refrigerate until thickened.
3. Preheat oven 350°F (175°C).
4. For Sauce: Whisk together sauce ingredients in pan. Bring to boil, reduce heat and simmer until slightly thickened. Set aside.
5. Assemble crépes: Spread 1/3 cup of filling almost to edges of each crépe. Fold like a blintz. Place in shallow dish and cover with sauce. Sprinkle nuts over.
6. Bake for 20 minutes.
7. Serve warm.

Makes 8 to 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.