CATEGORY
Dessert

SERVINGS
12

PREP TIME
75 minutes

COOK TIME
20 minutes

AUTHOR
Olivelle

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
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

  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 Brown 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 minutes. 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.