Mascarpone, Raspberries and Lime Crêpes

4 pers.

10 min

Crêpes à la mascarpone aux framboises et citron vert

4 Units L'Authentique Crêpes

250 g Mascarpone

80 g Powdered sugar

1 Unit Lime

125 g Raspberries

5 cl UHT Cream 30%

Wash and clean lime. Grate half of its zest.
Work mascarpone with the single cream. Add sugar and grated lime zest. Mix together.
Cut raspberries in 2 or in 4 depending on size. Add them delicately to previous mixture. Refrigerate for ½ hour to 1 hour.
Unfold the L'Authentique Crêpes and cut each of them into 3 12x6cm rectangles.
Place the equivalent of one tablespoon of mixture on one edge of the rectangles then roll them up delicately. Refrigerate

To prevent from unrolling, spread a bit of mascarpone cheese on the last centimetre of the crêpe to hold it together.

You can make this recipe with strawberries, blueberries or yellow fruit (apricots, peaches, nectarines), using 1 vanilla bean instead of the lime zest