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Cocoa Crepes with Mascarpone Print Email

For the Cocoa Crepe Batter:
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup sugar
3 tablespoons cocoa powder, Valrhona brand recommended
1 tablespoon unsalted butter, melted
1 cup whole milk

For the Mascarpone-Blackberry Filling:
2 cups mascarpone
½ cup cream
¼ cup confectioner’s sugar
1 ½ pints blackberries

For the Cocoa Crepe Batter: Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.

Over high heat, warm a non-stick sauté pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.

For the Mascarpone-Blackberry Filling: In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.

Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.

serves 8-10
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