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Chocolate Crepês with Mascarpone Cream and Berry Sauce

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Serves: 4
Filling
  • 1 Cup mascarpone cheese
  • 2 Tablespoons milk
  • 2 Tablespoons granulated sugar
  • 1/4 Tsp. ground cinnamon
Sauce
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 1/4 Cup orange juice
  • 2 Tablespoons granulated sugar
Crpes
  • 2 Tablespoons unsalted butter, plus more for pan if necessary
  • 1 1/2 Cups milk
  • 1 Cup all-purpose flour
  • 1/3 Cup cocoa powder
  • 1/4 Cup confectioners' sugar
  • 1/2 Tsp. vanilla extract
  • 1/4 Tsp. salt
  • 1 Large egg
Filling
  • Beat mascarpone, milk, granulated sugar and cinnamon 2 minutes with an electric mixer on high until well blended. Keep cold.
Sauce
  • 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. 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.
Crepes
  • Melt butter in a 10-inch nonstick skillet over medium heat. Pour melted butter into blender. Add milk, flour, cocoa powder, confectioners' sugar, egg, vanilla and salt and process about 30 seconds or until smooth.
  • Ladle about 1/4 cup batter into hot skillet. Quickly swirl batter to form thin layer the size of skillet. Cook about 1 minute or until edges begin to dry. 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.
  • 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.
Calories 840.48
Total Fat 62.50 g
Saturated Fat 34.39 g
Cholesterol 216.36 mg
Sodium 670.56 mg
Total Carbohydrates 63.97 g

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