Prepare the crêpes: Combine flour, egg,
milk, sugar and salt in a bowl; mix until well
blended. Melt a dab of butter in a 7-inch crêpe
pan over medium heat. Add ¼ cup batter and
cook for about 2 minutes on each side. Remove
from the pan and stack between sheets of
waxed paper. Let the crêpes cool before filling;
otherwise, the filling will melt too quickly.
Prepare the mascarpone cream: Combine all
ingredients and beat until well blended.
Savory short stack
Cheesy Leftover Mashed
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 tablespoons chopped scallions, green and
white parts, plus more for garnish
1 egg, lightly beaten
3 tablespoons plus ½ cup all-purpose flour
3 to 4 tablespoons vegetable oil
In a large bowl, stir together the mashed potatoes,
cheese, scallions, egg and 3 tablespoons flour
until combined (see note). Using your hands, divide
the mixture into 12 portions. Roll each portion into
a compact ball, then flatten it into a pancake about
½ inch thick.
Place the remaining ½ cup of flour in a shallow
dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large
sauté pan over medium heat. (Add enough oil to
thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they’re golden
brown and crispy on both sides, 3 to 4 minutes
total. Add more oil to the pan as needed between
batches. (Do not overcrowd the pan, and do not flip
the pancakes too soon or they won’t develop a crisp
crust.) Transfer the pancakes to a paper-towel-lined plate and immediately sprinkle them with salt.
Top potato pancakes with sour cream and garnish
with additional chopped scallions. Makes 12
Note: Leftover mashed potatoes will vary in consistency, depending on how much cream, milk or
melted butter was added to the original batch. If
the mashed potato pancake mixture looks too dry
and isn’t holding together, add one more egg. If it
looks too wet, add more flour, 1 tablespoon at a
time, until the mixture is cohesive.
Recipe and photograph courtesy of Kelly Senyei of Just a Taste
Toppings: Jam; fruit compote; any nut butter; Nutella;
honey, apple or pumpkin butter; avocado, cheese and salsa;
sprinkles and frosting; flavored syrups; whipped cream
Fillings: Blueberries, strawberries, apples, bananas,
chocolate chips, cake batter
The Costco Connection
Costco carries several ingredients to create
your best pancakes. Look for pancake mix
and syrups, including Kirkland Signature
1 cup all-purpose flour
1½ cups whole milk
¼ cup sugar
Pinch of salt
8 ounces heavy whipping
8 ounces mascarpone
5 tablespoons sugar
1 teaspoon vanilla extract
2 cups blueberries
2 cups cherries, halved
¾ cup sugar
Crêpes with Mascarpone Cream
and Roasted Blueberries and Cherries
Choose your own pancake adventure
YOU DON’T HAVE TO give up your traditional recipe to have fun with pancakes.
Here are a few different toppings and fillings to test the waters with.—HM
Prepare the topping: Preheat oven to 400 F.
Combine blueberries, cherries and sugar in a
bowl and mix gently to blend. Spread on a
rimmed sheet pan and roast for 10 minutes.
To assemble, lay the crêpes flat. Put ¼ cup of
mascarpone cream on each one and fold in half.
Top with the hot roasted fruit. Makes 8 servings.
From Home Cooking The Costco Way (go to Costco.com; click
“Recipes The Costco Way” at the bottom of the page)