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Crépes with Caramel Sauce with Wisconsin Mascarpone Cheese



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3/4 cup whipping cream, divided
4 oz. white chocolate, chopped
8 oz. Wisconsin Mascarpone cheese
1 tbsp. fresh lime juice
3/4 cup apricot jam
1/2 tbsp. butter
13 1/2 oz. dulce de leche or caramel sauce (about 1 1/2 cups)
1 cup milk
12 crépes, purchased or homemade
1/2 cup pecans, chopped


  1. 1
    Filling: Heat 1/2 cup whipping cream just to boiling point. Remove from heat and add chocolate; let stand 3 minutes. Stir until smooth; set aside. Whisk together remaining whipping cream and mascarpone. Stir in chocolate mixture, lime juice and jam. Refrigerate until thickened.
  2. 2
    Sauce: Preheat oven 350°F. Whisk together sauce ingredients such as butter, caramel and milk in pan. Bring to boil, reduce heat and simmer until slightly thickened. Set aside.
  3. 3
    Assemble crépes: Spread 1/3 cup of filling almost to edges of each crépe. Fold like a blintz. Place in shallow dish and cover with sauce. Sprinkle nuts over. Bake 20 minutes.

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cuisines North & South American
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