Chocolate Cherry Crepes with Mascarpone Cream

By The Canadian Living Test Kitchen

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Chocolate Cherry Crepes with Mascarpone Cream

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	629629 cal
pro	10 g10g pro
total fat	38 g38g total fat
sat. fat	23 g23g sat. fat
carb	64 g64g carb
fibre	3 g3g fibre
chol	206 mg206mg chol
sodium	193 mg193mg sodium
% RDI:	-
calcium	1212 calcium
iron	1616 iron
vit A	2626 vit A
vit C	55 vit C
folate	2424 folate

More great recipes from this menu:

Like a Black Forest cake, this rich-yet-light dessert is simply gorgeous. Surprise your guests or treat yourself and your family to this rich-yet-light dessert from our "Crepe Expectations" collection of recipes in the February 2007 issue of Canadian Living magazine.

Ingredients

12 Chocolate Crepes recipe 12 12Chocolate Crepes recipe
Cherry Sauce:
1 jar sour cherries in syrup 1 1jar jar sour cherries in syrup
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 2tbsp tbspbrandy, Kirsch or cherry flavoured brandy
2 tsp cornstarch 2 2tsp tspcornstarch
Mascarpone Cream:
1 cup mascarpone cheese , softened1 1cup cupmascarpone cheese, softened
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 tsp vanilla 1 1tsp tspvanilla
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream

Preparation

Prepare Chocolate Crepes as per variation instructions in Basic Crepes recipe.

Cherry Sauce: Drain cherries, reserving 1/4 cup (50 mL) juice. In small saucepan, bring sugar, 3 tbsp (45 mL) of the cherry juice, lemon juice and brandy to boil over high heat, stirring until sugar is dissolved. Reduce heat and simmer until reduced by half and light caramel colour, about 6 minutes.

Mix remaining cherry juice with cornstarch; stir into sauce. Stir in cherries; cook, stirring constantly, until boiling and thickened, about 2 minutes. Remove from heat; keep warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days; reheat.)

Mascarpone Cream: In bowl, beat together mascarpone cheese, sugar and vanilla until smooth, about 2 minutes. Beat in half of the whipping cream until soft peaks form; beat in remaining cream until stiff. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 6 hours.)

To serve, spoon scant 1/4 cup (50 mL) of the Mascarpone Cream on half of each crepe. Fold in half; fold in half again. Spoon warm Cherry Sauce over top. Top with dollop of remaining Mascarpone Cream.

Source : Canadian Living Magazine: February 2007