After finishing basic training in the U.S. Army, my first meal back was brunch. In the mess hall, they had different stations with brunch items and I opted for the chef making crêpes. I remember eating those crêpes and knowing that I'd be able to adjust to my new life. I was so inspired that I tried my hand at my own sweet and crunchy version. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Berry Crepes with Coconut-Pistachio Crunch
Ingredients
- TOPPING:
- 1 cup sweetened shredded coconut
- 1 cup salted pistachios, chopped
- 1/4 cup unsalted butter, melted
- 1 tablespoon packed brown sugar
- 2 tablespoons chopped crystallized ginger
- FILLING:
- 1 container (8 ounces) mascarpone cheese, room temperature
- 1 small lemon, zested and juiced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon
- 2 cups sliced fresh strawberries
- 1-1/2 cups fresh blackberries, halved
- 12 prepared crepes (9 inches)
- 1/4 cup caramel sauce
Directions
- Preheat oven to 350°. In a large bowl, combine topping ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Bake until coconut is light brown, 10-12 minutes, stirring halfway. Cool completely on a wire rack.
- In a large bowl, whisk mascarpone, lemon zest, lemon juice, brown sugar and cinnamon. Fold in strawberries and blackberries.
- Spread each crepe with 1/4 cup filling. Fold each crepe into quarters. Garnish with coconut topping; drizzle with caramel syrup.
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