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1
In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon.
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2
Set aside.
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3
If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving.
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4
In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water.
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5
Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes.
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6
When done the cherries should be very sweet and the juice should be syrupy.
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7
To assemble:
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8
Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe.
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9
Fold the top half over the bottom to create a perfect half circle and press to secure.
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10
Fold the crepe in half again, to create a loose triangle.
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11
Repeat this process with remaining 7 crepes.
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12
To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.
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13
Sa- weeeeeet!
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14
In a mixing bowl, add the flour and salt and make a well in the center.
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15
Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined.
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16
The mixture should be like VERY loose pancake batter.
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17
If the mixture is a little thick, whisk in a little more milk.
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18
Let the batter sit for at least 30 minutes before using.
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19
Crepes:
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20
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan.
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21
The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel.
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22
Keep the paper towel handy in case you need it again (you will).
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23
Put the pan over medium heat.
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24
Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom.
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25
This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted.
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26
Accept it and move on.
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27
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side.
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28
Remove the crepe from the pan to a plate and let cool.
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29
Stack the crepes as they are cooked between parchment paper squares.
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30
Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
