Chocolate Mascarpone Crepes

Chocolate Mascarpone Crepes Recipe

If you want something decadent for breakfast of a dessert, try these chocolate mascarpone crepes.

Ingredients

For the Batter

• 2 Large Eggs

• 1 cup Milk

• ¼ cup Water

• ¼ tsp Vanilla Bean Infused Sea Salt, plus more for finishing

• 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

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For the Filling

• 8 oz Mascarpone, room temperature

• 8 oz Cream Cheese, room temperature

• ¼ cup Milk

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 3 Tbsp Brownie Batter Sugar Shaker

  
  

To Garnish

• Fresh Raspberries and Whipped Cream, for topping

Directions for chocolate mascarpone crepes

1. Combine all the ingredients for the batter in a blender and blend until smooth (ensuring to scrape down the sides as needed). Refrigerate for 1 hour.

2. In a bowl combine the ingredients for the filling with a hand mixer. Scoop filling into a piping bag with a tip or a gallon sized Ziploc and cut off a corner. Set aside.

3. Heat a 10” nonstick skillet (or crepe pan) over medium heat. Drizzle about 1 tsp of Brown Butter Infused Olive Oil in the pan and use a paper towel to evenly distribute the olive oil.

4. Stir the crepe batter well after taking it out of the fridge. Pour about ¼ cup of batter into the pan. Swirl and tilt the skillet to cover the bottom evenly. Let cook until edges begin to lift, about 2 minutes then flip using a spatula and cook for another 30 seconds - 1 minute. Stack crepes between sheets of parchment paper until ready to serve.

5. Pipe filling into the crepe. Fold or roll crepe and top with fresh raspberries, whipped cream, and a pinch of Vanilla Bean Infused Sea Salt.