Crepes With Mascarpone And Chocolate With Cherry Compote
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
58
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Egg1 cup
Club Soda1 cup
All-Purpose Flour3 cup
Granulated Sugar2 cups
Mascarpone Cheese3 cup
Chocolate Chip1 tsp
CinnamonDirections:
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Watch how to make this recipe
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For the crepe batter: In a mixing bowl, beat together the milk and eggs
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Whisk in the club soda and a pinch of salt
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Gradually whisk in the flour and mix until just combined, then whisk in the melted butter
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The mixture should be the consistency of really thin pancake batter
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If it's a little thick, add a little more milk
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Let the batter sit for at least 30 minutes before using
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(HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated
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) For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water
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Bring the mixture to a boil and reduce to a simmer
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Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes
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Remove from the heat and reserve
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For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon
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Stir to combine and reserve
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To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat
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Swirl the butter around to coat the bottom of the pan
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Wipe out any excess with a paper towel, saving the paper towel to use again--you will
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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
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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
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Even for an experienced crepe maker, it takes a couple tries to get into the groove
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The first few crepes always get tossed--accept it and move on
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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
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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
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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
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Roll around the filling to seal
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Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top
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Dust with powdered sugar and serve