Chocolate Mascarpone Crepes
Chocolate Mascarpone Crepes
Brie Thompson
8
15 minutes
25 minutes
Chocolate crepes filled with silky mascarpone cream are my idea of a perfect brunch treat. Brownie Batter Sugar Shaker gives the batter its rich chocolate flavor, and a splash of Chocolate Espresso Barrel Aged Balsamic adds a deep mocha note to the filling. Brown Butter Infused Olive Oil brings buttery flavor to every crepe, and a pinch of Vanilla Bean Infused Sea Salt ties it all together.
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Ingredients
Batter
- 2 Large Eggs
- 1 cup Milk
- ¼ cup Water
- ¼ tsp Vanilla Bean Infused Sea Salt
- 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
Filling
- 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
Topping
- Fresh Raspberries and Whipped Cream, for topping
- Vanilla Bean Infused Sea Salt, to finish
Directions
Combine the eggs, milk, water, Vanilla Bean Infused Sea Salt, Brownie Batter Sugar Shaker, cocoa powder, flour, and 2 Tbsp Brown Butter Infused Olive Oil in a blender until smooth, scraping down the sides as needed. Refrigerate for 1 hour.
In a bowl, combine the mascarpone, cream cheese, milk, Chocolate Espresso Barrel Aged Balsamic, and Brownie Batter Sugar Shaker with a hand mixer until smooth. Scoop the filling into a piping bag fitted with a tip, or a gallon sized Ziploc bag with one corner cut off. Set aside.
Heat a 10 inch nonstick skillet or crepe pan over medium heat. Drizzle about 1 tsp Brown Butter Infused Olive Oil in the pan and use a paper towel to spread it evenly.
Stir the crepe batter well. Pour about ¼ cup batter into the pan, then swirl and tilt the skillet to cover the bottom evenly. Cook until the edges begin to lift, about 2 minutes. Flip with a spatula and cook until set, 30 seconds to 1 minute. Stack the crepes between sheets of parchment paper. Repeat with the remaining batter, adding more Brown Butter Infused Olive Oil to the pan as needed.
Pipe the filling into each crepe, then fold or roll. Top with fresh raspberries and whipped cream. Finish with a pinch of Vanilla Bean Infused Sea Salt. Serve immediately.