In a blender, combine milk, eggs, sugar, cinnamon and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter and vanilla. Blend for a few more seconds. Add the flour all at once and blend until combined.
Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Continue the process until you have cooked all the crepes.
Make the mascarpone cream by adding the mascarpone, cream, sugar and cinnamon in a bowl. Whisk until combined.
Serve crepes topped with the cream, berries and a sprinkle of cinnamon.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Cinnamon Crepes with Mascarpone Cream & Raspberries
Amount Per Serving (1 crepe)
Calories 206Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 88mg29%
Sodium 308mg13%
Potassium 87mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 490IU10%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.