Chocolate Mascarpone Crepes

Name: Chocolate Mascarpone Crepes
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 12
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 Crème Brûlée White Barrel Aged Balsamic; 3 Tbsp Brownie Batter Sugar Shaker; Fresh Raspberries and Whipped Cream, for topping

Rated 5.0 stars by 1 users

Author:

Olivelle

Servings

Prep Time

75 minutes

Cook Time

20 minutes

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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Ingredients

For the Batter

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

For the Filling

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

To Garnish

Fresh Raspberries and Whipped Cream, for topping

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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.

Recipe Note

You may notice that the Crème Brûlée White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!

Cara Cara Cherry White Barrel Aged Balsamic

Chocolate Mascarpone Crepes