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!
Ingredients:
BATTER
- 2 Large Eggs
- 1 cup Milk
- ¼ cup Water
- ¼ tsp Vanilla Bean 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
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
- Combine ingredients for 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 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 minutes. 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.
