Chocolate Crepes with Mascarpone and Toffee

  • Active Time 30m
  • Total Time 1h 10m

Serves 6

Creamy mascarpone and sticky-sweet toffee bring this decadent chocolate crepe to another level.

ingredients

  • For Crepes:
  • 2 eggs
  • 1/4 cup sugar
  • 1 cup milk
  • 1/2 cup all-purpose flour, sifted
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted, divided
  • For Toffee:
  • 1 cup sugar
  • 1 cup water
  • 8 ounces mascarpone cheese
  • For Chocolate Sauce:
  • 5 ounces semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 tablespoon brandy, if desired

directions

MAKE CREPE BATTER: Place the eggs in a large bowl and beat well. Beat in the sugar, milk, flour, cocoa powder, salt and 2 tablespoons of the melted butter. Cover and let stand for 30 minutes.

MAKE TOFFEE: Combine the sugar and water in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil until golden, 5-7 minutes. Lightly oil a baking sheet. Pour the toffee onto the sheet and tilt so that the toffee forms a thin layer. Let cool and harden for 10 minutes.

Remove the toffee pieces from the baking sheet, and place in a bowl. Crush the toffee with a spoon. Stir three-fourths of the crushed toffee into the mascarpone. Set aside the remainder for decoration.

CHOCOLATE SAUCE: Melt the chocolate and butter over simmering water in a double boiler. Stir in the cream until completely blended. Flavor with the brandy, if desired.

MAKE CREPES: Heat a crepe pan or 8-inch nonstick frying pan over moderate heat. Brush the bottom of the pan with some of the remaining 1 tablespoon of melted butter. Pour in 2 tablespoons of the crepe batter and tilt the pan to spread the batter evenly and thinly. Cook for 2-3 minutes until the crepe is just set on top and brown underneath. Turn to the other side and cook for 1 minute. Remove to a plate and repeat until all of the mixture is used, making at least 6 crepes.

Stack the cooked crepes on a plate with a piece of parchment paper between each crepe. Keep the whole plate covered with a clean dish towel.

When all of the crepes are cooked, place 1 tablespoon of mascarpone and toffee mixture in the center of each crepe. Fold the sides over so that it looks like a pillow.

Serve each crepe drizzled with chocolate sauce and extra toffee.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2836

nutrition information per serving

876 calories; 66g total fat; 257mg cholesterol; 121mg sodium; 68g carbohydrates; 2g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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