Mascarpone Blue Cheese Crespelle with Pan Roasted Honey Crisp Apple Jam

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 6 honey crisp apples, peeled and diced
  • 1 c. sugar
  • 1/2 c. apple juice or cider
  • 1 tbsp. champagne vinegar
  • 1/2 c. all-purpose flour
  • 2 large eggs, beaten
  • 3 tablespoons unsalted butter, melted and divided, plus additional soft butter for baking pan
  • 1/2 c. plus 2 tbsp. whole milk
  • 1 1/2 c. mascarpone cheese
  • 1/2 c. blue cheese
  • 1 tsp. ground black pepper
  • Confectioners&rsquo; sugar


    Apple Jam:

  • Combine apples, sugar, juice and vinegar in 3-quart heavy saucepan; cook until apples start to break down. Reduce heat to low; cook until soft and mixture thickens, stirring occasionally, about 45 minutes. Keep warm.
  • Crespelle:

  • In small bowl, whisk together the flour, eggs, 1 tablespoon melted butter and milk to form a smooth thin batter. Refrigerate at least 30 minutes. Heat small skillet or crepe pan; brush lightly with butter. Pour scant 1/4 cup batter into pan, tilting and rotating pan to evenly cover bottom in thin layer. Cook about 30 seconds, until golden brown on bottom. Transfer crepe to plate; cover loosely to keep warm. Repeat with remaining batter to yield 8 crepes, placing waxed paper between crepes.
  • Final Preparation:

  • Preheat oven to 350&deg;F.
  • In medium bowl, combine the mascarpone, blue cheese and black pepper. Divide filling evenly among crepes, spreading over and leaving 1/2 inch uncovered around edge. Fold crepes into quarters to form triangles. Heat remaining 2 tablespoons butter in large heavy saut&eacute; pan over medium-high heat. Add crepes in batches, browning on both sides. Place in buttered baking dish and warm in oven 3 to 5 minutes.
  • Plate 2 crespelle on each plate. Top with apple jam and dust with confectioners&rsquo; sugar. Reserve leftover apple jam for additional servings.