Chocolate Crepes PT60M https://img2.recipesrun.com/201907/2019/1023/0a/4/113168/300x200x50.jpg 4 servings Ingredients: 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 2 tbsp. granulated sugar 1/4 cup orange juice 1 package blackberries 2 packages raspberries 1/4 tsp. ground cinnamon 2 tbsp. granulated sugar 2 tbsp. milk 1 cup mascarpone cheese

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

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.
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 Tracy
109 Recipes
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