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.

Related Tags

Dessert Recipes

Breakfast Recipes

Crepe Recipes

Chocolate Crepes

4.0

( By Tracy )

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

109 Recipes

Related Recipes

Recommend Recipes

Dessert Recipes

590 Items

Crepe Recipes

52 Items

Breakfast Recipes

608 Items

All Recipes

Items