My first food post! It’s almost the end of the second financial quarter, and work has been killer for my department. We’re all sorts of slammed, hence why I haven’t been posting. Things have eased up for me a tiny bit, and I wanted to do a little something nice for my colleagues. What better way is there to make everyone happy than by bringing in food? I swear this office is worse than college kids. If there is even a rumor of free food left in the kitchen it’s GONE in seconds. Last summer, the other interns and I would even go into empty conference rooms after morning meetings and scavenge for free food. Friday mornings were always sucessful due to a standing management breakfast meeting.
I went through my Pintrest food boards to find something special I wanted to present to everyone, because I believe the kind of food you make is a representation of you as a person. Not to mention there was a terrible situation this past Christmas where I big time lost the department-wide bake contest, so I also feel like I need to redeem myself. It’s still too painful to recall. Stupid overheated oven!! None of the amazing recipes I have on Pintrest were up to par with what I wanted to make, so I went to my #1 source for recipes – Paula Deen. She’s my girl. I was just browsing her site when I found the “What’s In Season” section featuring raspberries. Now, I don’t know anyone who doesn’t like raspberries, so I thought this would be perfect. And it was. I found this recipe for Vanilla Bean Crepes with Marscapone Filling. Easy to make, easy to transport on my 35 minute commute, and delicious to eat. I decided to go ahead and double the recipe since I have just over a dozen coworkers in my actual department, but we work alongside another dozen or so people who would definitely take advantage of the delectable.
2 (8-ounce) containers mascarpone cheese
6 tablespoons firmly packed brown sugar, divided
3 vanilla beans*, split lengthwise and divided
1½ cups milk
1 cup all-purpose flour
¼ teaspoon salt
Garnish: whipped cream, fresh raspberries
1. In a medium bowl, combine mascarpone cheese and ¼ cup brown sugar. Scrape seeds from 2 vanilla beans into mascarpone mixture; beat at medium speed with a mixer until smooth. Cover and refrigerate until ready to serve.
2. In the container of a blender, combine eggs, milk, flour, salt, and remaining 2 tablespoons brown sugar. Scrape seeds from remaining vanilla bean into egg mixture. Process until mixture is very smooth, scraping down sides as necessary. Refrigerate batter for 1 hour.
3. Heat a 10-inch nonstick skillet over medium-high heat. Spray skillet with nonstick cooking spray. Pour about ¼ cup batter into skillet, and quickly swirl to coat bottom of skillet. Cook for 2 to 3 minutes or until edges start to crisp and brown. Loosen crêpe with a spatula, and carefully turn over; cook for 30 seconds longer. Repeat procedure with remaining batter, stacking crêpes on a plate. Cover with a damp paper towel until ready to assemble.
4. Spread about 3 tablespoons mascarpone filling over each crêpe. Fold each crêpe in half twice to form a wedge. Serve with whipped cream and raspberries, if desired.
*You can substitute 2 tablespoons vanilla bean paste, divided, for the 3 vanilla beans. Use 1½ tablespoons vanilla bean paste in mascarpone mixture and ½ tablespoon vanilla bean paste in crêpe batter. Recipe courtsey of Paula Deen.
I had never made crepes before and I knew they can be kind of tricky, so I looked up some tips beforehand. One recurring tip I saw was to make the batter in advance, 8 hours or so. I decided to make everything the night before I wanted to bring it in, but I got a little nervous of wasting the time and money by making my crepes so far in advance. What if they got soggy?! I made the batter the night before and woke up early to make the crepes before work. I’m that weird. Whatever, I had to go in early, anyways.
I had to go to a nicer super market to find the actual vanilla bean and marscapone cheese, and they’re both pretty pricey, but oh my is it delicious. I licked the spatula after I was done transferring it. I noticed a lot of bigger chunks of brown sugar in the mixture, so I used a spoon to crush them as I transferred.
The crepes themselves….they look like tortillas. I think i needed to spread the batter out more and use a little less of it, then they would have been more airy and look like normal crepes. They taste fine, and I cut them up into quarters since it would be easier with many people eating so they don’t look as bad anymore.
But all together, they taste SO delicious.