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Mascarpone Blue Cheese Crespelle
with Pan Roasted Honey Crisp Apple Jam

Mascarpone Blue Cheese Crespelle with Pan Roasted Honey Crisp Apple JamAn elegant dessert for sophisticated palates created by Chef Kristine Subido.

Recipe Ingredients:

Apple Jam:
6 honey crisp apples, peeled and diced
1 cup granulated sugar
1/2 cup apple juice or cider
1 tablespoon champagne vinegar

Crespelle:
1/2 cup all-purpose flour
2 large eggs, beaten
3 tablespoons unsalted butter, melted and divided use, plus additional soft butter for baking pan
1/2 cup plus 2 tablespoons whole milk
1 1/2 cups Wisconsin Mascarpone Cheese
1/2 cup Wisconsin Virgin Pine Native Blue or other Wisconsin Blue Cheese
1 teaspoon ground black pepper
Powdered sugar for dusting

Cooking Directions:

  1. For Apple Jam: Combine apples, sugar, juice and vinegar in 3-quart heavy saucepan; cook until apples start to break down. Reduce heat to low; cook until soft and mixture thickens, stirring occasionally, about 45 minutes. Keep warm.
  2. For Crespelle: In small bowl, whisk together the flour, eggs, 1 tablespoon melted butter and milk to form a smooth thin batter. Refrigerate at least 30 minutes. Heat small skillet or crêpe pan; brush lightly with butter. Pour scant 1/4 cup batter into pan, tilting and rotating pan to evenly cover bottom in thin layer. Cook about 30 seconds, until golden brown on bottom. Transfer crêpe to plate; cover loosely to keep warm. Repeat with remaining batter to yield 8 crêpes, placing waxed paper between crêpes.
  3. Final Preparation: Preheat oven to 350°F (175°C).
  4. In medium bowl, combine the Mascarpone, Blue Cheese and black pepper.
  5. Divide filling evenly among crêpes, spreading over and leaving 1/2 inch uncovered around edge. Fold crêpes into quarters to form triangles.
  6. Heat remaining 2 tablespoons butter in large heavy sauté pan over medium-high heat. Add crêpes in batches, browning on both sides. Place in buttered baking dish and warm in oven 3 to 5 minutes.
  7. Plate 2 crespelle on each plate. Top with apple jam and dust with powdered sugar. Reserve leftover apple jam for additional servings.

Makes 4 servings.

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