One of the days we had some leftover mascarpone cheese in our fridge and some crepes from the day before, so we started thinking of what to make with it. My husband made an experiment and it turned into a cool dessert recipe. Then the normal crepes were turned into chocolate ones, to make the dessert even better.
The dessert itself is not hard to make. It just takes a bit of time, as you have to make the crepes, but once they are done, the rest is pretty fast and straight forward.
To make the chocolate crepes, you just follow the recipe for making the standard ones, with a small adjustment, you add 1/4 cup of cacao powder to the flour and adjust the milk from 500 ml to 600 ml, to amend for the additional dry ingredient. The recipe for standard crepes can be found here.
After you made the batter for the crepes, let it stand for a few minutes, while the pan is heating up. This will help the flour to incorporate better into the batter.
Once the pan is hot, brush a bit of vegetable oil on the surface and pour about ⅔ of a standard soup ladle on in the center of the pan and turn the pan a bit sideways and go around, to spread the dough all around the pan evenly.
Fry crepes about 1-2 minutes each side. When the crepes are not glossy anymore, it is time to flip it to the other side. You can also see the edges dry up a bit, or you can carefully lift it a bit holding by the edges, to see if the other side is cooked. Note: Use a thin spatula to flip the crepes.
To make the Mascarpone Cream Cheese Filling blend together using a stand/hand mixer on low speed or a whisk, the mascarpone cheese and eggs, until smooth and well combined.
Add the sifted powdered sugar and orange zest. Beat on low until well combined.
Using a rubber spatula or a spoon, mix in the raisins, until well combined.
Preheat oven to 200°C (392°F).
Spread about 2 tablespoons of mascarpone filling onto a chocolate crepe.
Roll the crepe into a roll and place in a baking dish.
Repeat with the remaining crepes.
For us it was about 6 crepes in a baking dish.
Spread the remaining mascarpone creme over rolled up crepes and bake for about 30-35 minutes, or until the tops are nice and golden brown.
Enjoy!
Chocolate Crepes with Mascarpone Cream Cheese Filling.
Equipment
- Crepes Pan
- Baking dish
Ingredients
For the Chocolate Crepes:
- 3 large eggs
- 280 grams all-purpose flour
- 600 ml milk
- 1 tablespoon white granulated sugar
- pinch of salt
- ¼ cup vegetable oil
- ¼ cup unsweetened cacao powder (sifted)
- 2 tablespoons butter (optional)
For the Mascarpone Cream Cheese Filling:
- 500 grams mascarpone cheese
- 2 large eggs
- ¼ cup raisins (optional)
- 6 tablespoons powdered sugar
- 2 tablespoons orange zest
Instructions
To make the Chocolate Crepes:
- In a large bowl, beat the eggs together with sugar with a whisk, or you can also use a hand mixer.
- Add about ⅓ of the milk to the eggs. Mix well.
- Combine flour, cocoa powder and salt. Mix well.Add the the flour mixture to the egg and milk mixture. Mix well, make sure there are no lumps from the flour, and the mixture is nice and smooth. It will be a bit thick at the beginning, almost like thick cream.
- Add the remaining milk to the mixture. Mix well, to embed all the milk and the mixture is uniform.
- Add the oil, mix well.
- Preheat a crepes pan on medium heat, and brush a bit of oil on it. Pour about ⅔ of a standard soup ladle on in the center of the pan and turn the pan a bit sideways and go around, to spread the dough all around the pan evenly.
- Fry crepes about 1-2 minutes each side. When the crepes are not glossy anymore, it is time to flip it to the other side. You can also see the edges dry up a bit, or you can carefully lift it a bit holding by the edges, to see if the other side is cooked. Note: Use a thin spatula to flip the crepes.
- Butter up each crepe after it is done and transferred to a plate (just spread some butter with a butter knife, this is optional).
To make the Mascarpone Cream Cheese Filling:
- In a large bowl, using a stand/hand mixer on low speed or a whisk, blend together the mascarpone cheese and eggs, until smooth and well combined.
- Add the sifted powdered sugar and orange zest. Beat on low until well combined.
- Using a rubber spatula or a spoon, mix in the raisins, until well combined.
Assembly and cooking:
- Preheat oven to 200°C (392°F).
- Spread about 2 tablespoons of mascarpone filling onto a chocolate crepe.Roll the crepe into a roll and place in a baking dish. Repeat with the remaining crepes. For us it was about 6 crepes in a baking dish.
- Spread the remaining mascarpone creme over rolled up crepes and bake for about 30-35 minutes, or until the tops are nice and golden brown.
- Enjoy!
Video
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Simply delicious….a great way to eat pancakes in the oven, but on another level. Must be tried ?
Thank you Ana, I am glad you liked it! 🙂