Chocolate Cherry Crepes with Mascarpone Cream
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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.
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 629 |
| pro | 10 g |
| total fat | 38 g |
| sat. fat | 23 g |
| carb | 64 g |
| fibre | 3 g |
| chol | 206 mg |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 16% |
| vit A | 26% |
| vit C | 5% |
| folate | 24% |
Suggested Recipes
Ingredients
-
Best Basic Crepes Recipe, (make 12 chocolate crepes)
Cherry Sauce:
1 jar sour cherries in syrup
1/3 cup granulated sugar
3 tbsp lemon juice
2 tbsp brandy, Kirsch or cherry flavoured brandy
2 tsp cornstarch
Mascarpone Cream:
1 cup mascarpone cheese, softened
1/4 cup granulated sugar
1 tsp vanilla
3/4 cup whipping cream
Preparation:
Prepare Chocolate Crepes as per variation instructions in Best 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.
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
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