Crepes with Mascarpone, Chocolate Chips and Cherries

Circle B Kitchen

1 pint mascarpone cheese, at room temperature

1 cup tiny chocolate chips or finely chopped chocolate

1 1/4 cups sugar (divided)

2 teaspoons vanilla extract

1 pound cherries, pitted and halved (if you use frozen, thaw them, and do not add the splash of water listed below)

1 Meyer lemon, zested and juiced (I used 2 1/2 tablespoons of balsamic vinegar)

splash water

8 Crepes, recipe follows


In a small bowl combine the mascarpone,1/2 cup sugar and the vanilla extract. Mix well and stir in the chocolate chips. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving.

In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice (or balsamic vinegar) and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy. Let cool.

To assemble:

Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops.

Crepes (makes about 10 crepes)

1 cup flour

1/2 cup milk

1/2 cup warm water

3 tablespoons of melted butter

2 eggs

1/4 tsp salt

Whisk everything except the flour until well combined and then stir in the flour. Stir quickly to create a smooth, loose, sort of thin batter. If it seems too thick, add a little more milk. A too-thick batter will not give you the thin, delicate crepes we're going for here.

Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Melt about a 1/2 teaspoon of butter in a small (8-inch) nonstick saute or crepe pan (or spray with cooking spray). The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).

Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. (My note: this does not happen if you wait until your pan is hot enough).

When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 30 seconds on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. (My note: I have never had a problem stacking crepes on top of each other).