Chocolate-Mascarpone Crepes with Strawberry Sauce
- Chocolate Crepes, recipe follows
- 1 cup (8 ounces) mascarpone cheese, softened at room temperature
- 1/2 cup sour cream
- 1/4 cup plus 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 1 1/2 cups thinly sliced hulled strawberries
- 3/4 cup sugar
- 6 tablespoons strawberry liqueur or Kirsh
- 6 tablespoons brandy
- Cocoa powder, for dusting
- Chocolate Crepes:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons sugar
- Pinch salt
- 2 tablespoons melted unsalted butter
Prepare the recipe for the chocolate crepes and set aside.
In a medium size mixing bowl, combine the mascarpone cheese, sour cream, confectioners' sugar, and vanilla extract. Put 2 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and fold, gently but firmly, the crepe into quarters. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.
Remove crepes from refrigerator when ready to make the sauce. To make the sauce, heat a large saute pan over medium-high heat. Add the butter, swirling the pan until the butter is melted. Add the strawberries and cook, stirring, for 1 minute. Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.
Remove the saute pan from the heat, add the strawberry liqueur and the brandy and ignite with a long kitchen match. Shake the pan back and forth, basting the strawberries, until the flame dies out.
Add the crepes to the pan 2 at a time, swirling in the sauce to heat through and coat. To serve, arrange 2 crepes on each plate and spoon strawberry sauce over the top. Dust lightly with cocoa powder and serve immediately.Chocolate Crepes:
Whisk together the flour, cocoa powder, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 hour or overnight.
Heat a crepe pan or small heavy nonstick skillet over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter. (The crepes can be made up to 3 days in advance and refrigerated in an airtight container with layers of waxed paper separating them. The crepes also can be frozen, tightly wrapped, for up to 1 month. Defrost before using.
Yield: about 12 crepes
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