BERRY CREPES WITH COCONUT-PISTACHIO CRUNCH RECIPE PHOTO BY TASTE OF HOME

Servings: 6 / TOTAL TIME: 30 mins

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:

  1. 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. 
  2. In a large bowl, whisk mascarpone, lemon zest, lemon juice, brown sugar and cinnamon. Fold in strawberries and blackberries. 
  3. Spread each crepe with 1/4 cup filling. Fold each crepe into quarters. Garnish with coconut topping; drizzle with caramel syrup.

BERRY CREPES WITH COCONUT-PISTACHIO CRUNCH RECIPE PHOTO BY TASTE OF HOME