• 1 Cup mascarpone cheese
  • 2 Tablespoons milk
  • 2 Tablespoons granulated sugar
  • 1/4 Tsp. 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
  • 1/2 Tsp. vanilla extract
  • 1/4 Tsp. salt
  • 1 Large egg
  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.
  2. 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.
  3. 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
Dietary Fiber 5.50 g
Protein 17.92 g