The best recipes always have a story. Don’t you agree?
Some are stories passed down from generation to generation.
Some are of a special place, or time.
Then there are mine.
It always seems that, more often then not, my families favorite recipes have come from some sort of mishap or misstep of mine.
I don’t mind providing a bit of comic relief.
I guess it is like a meal plus entertainment all rolled into one.
Case in point, the inspiration for this dish.
Let me explain.
When I was chosen to participate in this weeks Sunday Supper with Gallo Family Vineyards, I found out that I would be receiving a bottle of their fabulous Merlot, as well as a bottle of their Sweet White Blend.
I began thinking about which wine I would like to use. I thought about making a hearty rich stew or pasta with the Merlot. Those are always winners in my book.
But, for some reason, as soon as I looked at that bottle of sweet wine I knew I had to make these crepes.
Because I have had such success with crepes in the past?
Uuumm nope, I have failed miserably every time I have tried to make them.
Because I have experience with poaching berries in wine?
Well, you could say that.
The first time I tried poaching berries in wine I was poaching strawberries in champagne. I poached the berries and then poured them along with the poaching liquid into, what I thought was, a heat resistant bowl and popped into my refrigerator to chill.
A few hours later I opened the fridge to remove the properly chilled berries and complete my dish.
As soon as I opened the door I was greeted by walls and shelves covered in bright red liquid and berry shrapnel.
After closer inspection I realized that my need for speed was my downfall. Due to the hot liquid + the cold fridge, the entire side of the bowl literally blew out and made the inside of my refrigerator look like a murder scene.
My family sure got a kick out of watching me clean every square inch of my refrigerator as they nibbled on the champagne poached strawberries that were spared a gory demise.
So a success? Not so much.
But this bottle of wine just told me that I needed to take these two negatives and make a positive.
Call me a glutton for punishment if you will, but I was determined to take make the vision in my head a reality.
Well, the Gallo Wine Gods were with me on this one gang. It was perfect!! I am no longer crepe challenged.
And poaching berries?
Ppffftttt I’m a pro!!
Now my family has just one more recipe with a story.
I hope you give this wonderful dish a try!!
1 6-ounce package blackberries
1 6-ounce package raspberries
2 cups Gallo Sweet White Blend Wine
1/4 cup plus 3 tablespoons sugar
8 ounces mascarpone cheese, room temperature
1 cup fat free Greek yogurt
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Canola or vegetable oil
Place berries in a bowl. In a medium saucepan, heat wine and 1/4 cup sugar to boiling. Remove from heat and pour over the berries, making sure they are completely covered with wine. Allow to cool at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours (can be done the night before).
In a small bowl, combine the mascarpone cheese, Greek yogurt, and remaining 3 tablespoons of sugar. Set aside.
To assemble, lay crepe flat on plate. Spread some of the mascarpone cheese mixture onto half of the crepe. Fold the other half over the top and then fold in half again. Top with berries.
Makes 8 crepes
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Now check out the other fabulous dishes from the Sunday Supper family!
- Crepes with Sweet Wine Poached Berries by Bobbi’s Kozy Kitchen
- Overnight Blueberry Baked French Toast by Alida’s Kitchen
- Sangria Stuffed French Toast by Melanie Makes
- Angel Hair Pasta with Chicken Spinach and White Wine Sauce by Family Foodie
- Baby, That’s a Good Merlot Onion Burger by Cupcakes and Kale Chips
- Beef Braciole with Parmesan and Prosciutto by The Little Ferraro Kitchen
- Beef Daube by The Foodie Army Wife
- Chicken and Couscous Stuffed Peppers by Cindy’s Recipes and Writings
- Chicken Sausage and Mushroom Skillet over Goat Cheese Grits by Neighborfood
- Giambotta an Italian Veggie Stew by Country Girl In The Village
- Grilled Pepperoni Pizza by Ruffles & Truffles
- Rosemary Garlic Chicken Thighs by Hip Foodie Mom
- Short Rib Ragu with Rigatoni by Hezzi-D’s Books and Cooks
- Slow Cooker Beef Stroganoff by Foxes Love Lemons
- Spaghetti All’Ubriaco by kimchi MOM
- Tarragon Chicken by girlichef
- World’s Best Turkey Meatballs by Shockingly Delicious
- Tropical Breezes Sangria by The Weekend Gourmet
- Lemon on a Cloud by That Skinny Chick Can Bake
- Merlot Cherry Cupcakes with Sweet White Frosting by Magnolia Days