Chocolate Crepes

By Tracy

4 Person

60 Minutes

840 Calories

Crepes may seem complicated but the secret is a hot nonstick pan and a quick swirl when adding the batter. Practice with one or two and you'll quickly get the hang of it. These chocolate crepes are filled with a creamy mascarpone mixture and topped with a warm berry sauce.

Ingredients

Crepes

1 large egg
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 cup confectioners' sugar
1/3 cup cocoa powder
1 cup all-purpose flour
1 1/2 cups milk
2 tbsp. unsalted butter

Sauce

2 tbsp. granulated sugar
1/4 cup orange juice
1 package blackberries
2 packages raspberries

Filling

1/4 tsp. ground cinnamon
2 tbsp. granulated sugar
2 tbsp. milk
1 cup mascarpone cheese

Method

01

Beat mascarpone, milk, granulated sugar and cinnamon 2 minutes with an electric mixer on high until well blended. Keep cold.
02

Set aside 1/2 cup raspberries and 1/2 cup blackberries. Place remaining raspberries and blackberries in a medium saucepan with orange juice and sugar.
03

Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 16 to 18 minutes or until thickened and saucy. Remove from heat.
04

Melt butter in a 10-inch nonstick skillet over medium heat. Pour melted butter into a blender. Add milk, flour, cocoa powder, confectioners' sugar, egg, vanilla and salt and process about 30 seconds or until smooth.
05

Ladle about 1/4 cup batter into hot skillet. Quickly swirl the batter to form a thin layer the size of the skillet. Cook about 1 minute or until edges begin to dry.
06

Use a rubber spatula to lift edge and flip. Continue to cook about 1 minute. Transfer to plate. Repeat with remaining batter, stacking crepes as finished.
07

To serve, place 2 heaping tablespoons mascarpone filling near edge of one crepe. Fold in sides then roll up. Repeat with remaining crepes and filling, placing 2 filled crepes on each serving plate. Top with berry sauce and remaining fresh berries.

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Chocolate Crepes

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 840 Kcal
Prep Time 40 Mins
Cook Time 20 Mins
Total Time 60 Mins

02 Ingredients

Crepes

1 large egg

1/4 tsp. salt

1/2 tsp. vanilla extract

1/4 cup confectioners' sugar

1/3 cup cocoa powder

1 cup all-purpose flour

1 1/2 cups milk

2 tbsp. unsalted butter

Sauce

2 tbsp. granulated sugar

1/4 cup orange juice

1 package blackberries

2 packages raspberries

Filling

1/4 tsp. ground cinnamon

2 tbsp. granulated sugar

2 tbsp. milk

1 cup mascarpone cheese

03 Method

Step 1

Beat mascarpone, milk, granulated sugar and cinnamon 2 minutes with an electric mixer on high until well blended. Keep cold.

Step 2

Set aside 1/2 cup raspberries and 1/2 cup blackberries. Place remaining raspberries and blackberries in a medium saucepan with orange juice and sugar.

Step 3

Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 16 to 18 minutes or until thickened and saucy. Remove from heat.

Step 4

Melt butter in a 10-inch nonstick skillet over medium heat. Pour melted butter into a blender. Add milk, flour, cocoa powder, confectioners' sugar, egg, vanilla and salt and process about 30 seconds or until smooth.

Step 5

Ladle about 1/4 cup batter into hot skillet. Quickly swirl the batter to form a thin layer the size of the skillet. Cook about 1 minute or until edges begin to dry.

Step 6

Use a rubber spatula to lift edge and flip. Continue to cook about 1 minute. Transfer to plate. Repeat with remaining batter, stacking crepes as finished.

Step 7

To serve, place 2 heaping tablespoons mascarpone filling near edge of one crepe. Fold in sides then roll up. Repeat with remaining crepes and filling, placing 2 filled crepes on each serving plate. Top with berry sauce and remaining fresh berries.

04 Author

Tracy

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