Holy crepe that’s good! Slightly sweetened chocolate crepes are complemented perfectly with a rich and creamy mascarpone cream cheese filling. You’ll want to make this recipe at least once a week!
Servings: 12
Prep Time: 75 mins
Cook Time: 20 mins
Ingredients:
Batter:
-
2 Large Eggs
-
1 cup Milk
-
¼ cup Water
-
1 Tbsp Cocoa Powder
-
1 cup All Purpose Flour
-
2 Tbsp Brown Butter Infused Olive Oil, plus more for cooking
Filling:
-
8 oz Mascarpone, room temperature
-
8 oz Cream Cheese, room temperature
-
¼ cup Milk
-
Fresh Raspberries and Whipped Cream, for topping
Directions:
- Combine ingredients for the batter in a blender. Refrigerate for 1 hour.
- In a bowl combine ingredients for filling with a hand mixer. Scoop filling into a piping bag with a tip or gallon Ziploc and cut off the tip. Set aside.
- 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.
- 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.
- Pipe filling into the crepe. Fold or roll crepe and top with fresh raspberries, whipped cream, and a pinch of Vanilla Bean Sea Salt.
