Cocoa Crepes With Mascarpone And Blackberries Recipe

1. 1

   Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.

2. 2

   Over high heat, warm a non-stick saute pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.

3. 3

   In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.

4. 4

   Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.

* Per serving · 4 servings · Values may vary.