Chocolate Crepes with Cinnamon Mascarpone Cream and Blackberry-Raspberry Sauce Recipe

Chocolate Crepes with Cinnamon Mascarpone Cream and Blackberry-Raspberry Sauce

Average Rating:4 Stars 1 Review
Prep Time:40 minutes
Cook Time:20 minutes

Crêpes 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 crêpes are filled with a creamy mascarpone mixture and topped with a warm berry sauce.



  • 1 cup mascarpone cheese
  • 2 tablespoons milk
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon


  • 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


  • 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 Large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Beat mascarpone, milk, granulated sugar and cinnamon 2 minutes with an electric mixer on high until well blended. Keep cold.


  1. 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.


  1. 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.

Serving Size:

Total Fat:62.50g
Saturated Fat:34.39g
Total Carbohydrates:63.97g
Dietary Fiber:5.50g
4 Stars
Based on 1 Review
Tell us what you thought!

4.5 Stars

Got this in my inbox just in time for Mother's Day and I happened to have the key ingredients (berries) so went for it. Never made a crepe in my life. Made the filling and sauce the day before. Made the crepe batter earlier in the day & left it in the fridge for a few hours. Minor changes: filling - I added a bit more sugar (~1 TBS more) and used ~1 tsp cinnamon. Sauce - added ~1tsp or so more sugar b/c raspberries were a bit tart. Should have used more Orange juice or added extract as it didn't really give any flavor. Took me a few tries to get the hang of the crepes - I couldn't manage to swirl the pan while pouring to thin them out to the size of the pan so they ended up on the small side. Maybe takes practice (yum!). Did on med-low heat for ~ 1min on each side - good timing. Not too sweet, and made a not-to-heavy dessert. Will do again. Thank you!

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