Chocolate Cherry Crepes with Mascarpone Cream Chocolate Cherry Crepes with Mascarpone Cream

Chocolate Cherry Crepes with Mascarpone Cream 150 Image by: Chocolate Cherry Crepes with Mascarpone Cream 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2007


Cherry Sauce:
Mascarpone Cream:


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.

Nutritional facts Per serving: about

  • Sodium 193 mg
  • Protein 10 g
  • Calories 629.0
  • Total fat 38 g
  • Cholesterol 206 mg
  • Saturated fat 23 g
  • Total carbohydrate 64 g


  • Iron 16.0
  • Folate 24.0
  • Calcium 12.0
  • Vitamin A 26.0
  • Vitamin C 5.0
Share X

Chocolate Cherry Crepes with Mascarpone Cream