Sweet Mascarpone Filled Crepes

INGREDIENTS

• 150g plain flour
• 350ml whole milk
• 2 eggs
• 25g unsalted butter, melted, plus a little extra for greasing
• Icing sugar, to dust
• 2 tbsp pistachios, chopped

For the filling:

• 250g raspberries
• 2 tbsp icing sugar
• 250g mascarpone
• 150ml double cream

For the peanut maple sauce:

• 2 tbsp smooth peanut butter
• 2 tbsp maple syrup

METHOD

1. Sift the flour into a medium-size bowl and make a well in the middle. Whisk the milk and eggs together. Add the milk and eggs in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Lastly, whisk in the melted butter.
2. Heat the pan over medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles. Makes 8 in total.
3. While the pancakes cook, make the filling. Mash the berries and icing sugar together using a fork. In a bowl, whip the mascarpone with a little of the cream until smooth. Add the rest of the cream and whisk until thickened. Fold in the mashed berries.
4. Make the maple sauce by mixing the peanut butter and maple syrup together in a bowl. Whisk in a tablespoon of cold water in at a time until a runny sauce consistency is reached.
5. Fill the crepes with the raspberry cream and dust with icing sugar. Drizzle over the maple syrup sauce and sprinkle with pistachios to serve.