Crepes with Mascarpone and Chocolate with Cherry Compote

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
30 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Crepe Batter:
  • 1/2 cup whole milk, plus more as needed
  • 2 large eggs
  • 1/2 cup club soda
  • Kosher salt
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted, plus about 3 tablespoons for cooking the crepes
  • Cherry Compote:
  • 1 pound cherries, pitted and halved
  • 3/4 cup granulated sugar
  • Grated zest and juice of 1 lemon
  • Filling:
  • 2 cups mascarpone cheese
  • 3/4 cup chocolate chips or finely chopped chocolate
  • 3/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • Powdered sugar, for dusting
Directions
Watch how to make this recipe.
  • For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)

  • For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.

  • For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.

  • To make the crepes: In a small nonstick saute pan, melt 12 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.

  • Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.

  • When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.

  • Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!

  • To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.


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    This recipe is featured in:

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