The secret to winning Mother’s Day breakfast is delivering maximum wow factor with minimal kitchen mayhem, and these easy crêpes are just the ticket. Store-bought crêpes are a super-smart shortcut—look for them in the produce section of your grocery store. Mascarpone cheese makes an indulgent creamy filling, especially when stirred together with mom’s favorite fruits. To make this dish even easier to serve on Mother’s Day morning, you can prepare the fruit mixture the night before—just be sure to serve right after assembling, so the crêpes don’t get soggy.
1 (5-oz) package ready-to-use crêpes (such as Melissa’s)
1/4 cup fresh mint leaves
Est. added sugars 22g
Calcium 12% DV
Potassium 4% DV
How to Make It
Whisk together yogurt, mascarpone, 3 tablespoons of the honey, and lemon zest in a medium bowl until fully incorporated. Whisk together lemon juice and remaining 2 tablespoons honey in a separate medium bowl; add raspberries, strawberries, and blackberries; toss gently to coat.
Working with 1 crêpe at a time, delicately spread mascarpone mixture evenly on half of crêpe; fold other half over mascarpone and fold in half again, forming a wedge. Repeat with remaining crêpes and mascarpone.
Top with berry mixture and mint leaves. Serve immediately.
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