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Article: Chocolate Mascarpone Crepes

Chocolate Mascarpone Crepes

Chocolate Mascarpone Crepes

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!

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Ingredients

Batter

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
  • Fresh Raspberries and Whipped Cream, for topping

Directions

  1. Combine ingredients for batter in a blender. Refrigerate for 1 hour.
  2. In a bowl combine ingredients for filling with a hand mixer. Scoop filling into a piping bag with tip or gallon ziploc and cut off the tip. Set aside.
  3. Heat a 10” nonstick skillet (or crepe pan) over medium heat. Drizzle about 1 tsp of Sweet Cream 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 Sea Salt.

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