Chocolate Mascarpone Crepes

Olivelle

Servings

12

Prep Time

75 minutes

Cook Time

20 minutes

Category

Sweets

Holy crepe that’s good! Slightly sweetened chocolate crepes are complemented perfectly with a rich and creamy mascarpone cream cheese filling. You’ll want to make this recipe at least once a week!


Chocolate Mascarpone Crepes

Ingredients

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    • 2 Large Eggs

    • 1 cup Milk

    • ¼ cup Water

    • ¼ tsp Vanilla Bean Sea Salt, plus more for finishing

    • 3 Tbsp Brownie Batter Sugar Shaker

    • 1 Tbsp Cocoa Powder

    • 1 cup All Purpose Flour

    • 2 Tbsp Brown Butter Infused Olive Oil, plus more for cooking

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    • 8 oz Mascarpone, room temperature

    • 8 oz Cream Cheese, room temperature

    • ¼ cup Milk

    • 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

    • 3 Tbsp Brownie Batter Sugar Shaker

    • Fresh Raspberries and Whipped Cream, for topping

    Directions

    1. Combine ingredients for batter in a blender. Refrigerate for 1 hour.

    2. In a bowl combine ingredients for filling with a hand mixer. Scoop filling into a piping bag with tip or gallon ziploc and cut off the tip. Set aside.

    3. Heat a 10” nonstick skillet (or crepe pan) over medium heat. Drizzle about 1 tsp of Brown Butter Infused Olive Oil in the pan and use a paper towel to evenly distribute the olive oil.

    4. Stir the crepe batter well after taking it out of the fridge. Pour about ¼ cup of batter into the pan. Swirl and tilt the skillet to cover the bottom evenly. Let cook until edges begin to lift, about 2 minutes then flip using a spatula and cook for another 30 seconds - 1 minutes. Stack crepes between sheets of parchment paper until ready to serve.

    5. Pipe filling into the crepe. Fold or roll crepe and top with fresh raspberries, whipped cream, and a pinch of Vanilla Bean Sea Salt.