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1
Prepare the recipe for the chocolate crepes and set aside.
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2
In a medium size mixing bowl, combine the mascarpone cheese, sour cream, confectioners' sugar, and vanilla extract.
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3
Put 2 tablespoons of the filling in the center of the lower third of each crepe.
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4
Fold the bottom of the crepe over the filling and fold, gently but firmly, the crepe into quarters.
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5
Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.
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6
Remove crepes from refrigerator when ready to make the sauce.
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7
To make the sauce, heat a large saute pan over medium-high heat.
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8
Add the butter, swirling the pan until the butter is melted.
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9
Add the strawberries and cook, stirring, for 1 minute.
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10
Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.
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11
Remove the saute pan from the heat, add the strawberry liqueur and the brandy and ignite with a long kitchen match.
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12
Shake the pan back and forth, basting the strawberries, until the flame dies out.
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13
Add the crepes to the pan 2 at a time, swirling in the sauce to heat through and coat.
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14
To serve, arrange 2 crepes on each plate and spoon strawberry sauce over the top.
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15
Dust lightly with cocoa powder and serve immediately.
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16
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.
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17
Cover and refrigerate for at least 1 hour or overnight.
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18
Heat a crepe pan or small heavy nonstick skillet over medium-high heat.
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19
When hot, brush with a light coating of the remaining butter.
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20
Ladle about 3 tablespoons crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
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21
Cook until golden brown on the bottom and the top begins to dry, 1 to 2 minutes.
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22
Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
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23
Transfer to a plate and cover loosely to keep warm.
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24
Repeat with remaining batter.
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25
(The crepes can be made up to 3 days in advance and refrigerated in an airtight container with layers of waxed paper separating them.
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26
The crepes also can be frozen, tightly wrapped, for up to 1 month.
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27
Defrost before using.
