Chocolate Mascarpone Crepes
Chocolate Mascarpone Crepes
Holy crepe, this is good! Imagine rich, slightly sweet chocolate crepes filled with a velvety mascarpone cream cheese filling creating a pure indulgence in every bite. The perfect combination of flavors and textures, these crepes are ideal for breakfast, dessert, or anytime you need a little treat. Once you try them, you’ll want to make this recipe a weekly tradition!
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- Author
- Olivelle
- Prep Time
- 75 minutes
- Cook Time
- 20 minutes
- Servings
- 12
- Category
- Cuisine
Ingredients
- 2 Large Eggs
- 1 cup Milk
- ¼ cup Water
- ¼ tsp Vanilla Bean Infused 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
- 8 oz Mascarpone, room temperature
- 8 oz Cream Cheese, room temperature
- ¼ cup Milk
- 2 Tbsp Chocolate Espresso Barrel Aged Balsamic
- 3 Tbsp Brownie Batter Sugar Shaker
- Fresh Raspberries and Whipped Cream, for topping
Directions
- Combine all the ingredients for the batter in a blender and blend until smooth (ensuring to scrape down the sides as needed). Refrigerate for 1 hour.
- In a bowl combine the ingredients for the filling with a hand mixer. Scoop filling into a piping bag with a tip or a gallon sized Ziploc and cut off a corner. Set aside.
- 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.
- 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 minute. Stack crepes between sheets of parchment paper until ready to serve.
- Pipe filling into the crepe. Fold or roll crepe and top with fresh raspberries, whipped cream, and a pinch of Vanilla Bean Infused Sea Salt.