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Chocolate Mascarpone Crepes





  1. Combine ingredients for batter in a blender. Refrigerate for 1 hour.

  2. In a bowl combine ingredients for filling with a hand mixer. Scoop filling into a piping bag with tip or gallon ziploc and cut off the tip. Set aside.

  3. Heat a 10” nonstick skillet (or crepe pan) over medium heat. Drizzle about 1 tsp of Brown Butter Infused Olive Oil in the pan and use a paper towel to evenly distribute the olive oil.

  4. Stir the crepe batter well after taking it out of the fridge. Pour about ¼ cup of batter into the pan. Swirl and tilt the skillet to cover the bottom evenly. Let cook until edges begin to lift, about 2 minutes then flip using a spatula and cook for another 30 seconds - 1 minutes. Stack crepes between sheets of parchment paper until ready to serve.

  5. Pipe filling into the crepe. Fold or roll crepe and top with fresh raspberries, whipped cream, and a pinch of Vanilla Bean Sea Salt.


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