Chocolate Mascarpone Crepes

INGREDIENTS

Batter

• 2 Large Eggs

• 1 cup Milk

• ¼ cup Water

• ¼ tsp Vanilla Bean Sea Salt, plus more for finishing

• 3 Tbsp Brownie Batter Sugar Shaker

• 1 Tbsp Cocoa Powder

• 1 cup All Purpose Flour

• 2 Tbsp Brown Butter Infused Olive Oil, plus more for cooking

Filling

• 8 oz Mascarpone, room temperature

• 8 oz Cream Cheese, room temperature

• ¼ cup Milk

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 3 Tbsp Brownie Batter Sugar Shaker

• Fresh Raspberries and Whipped Cream, for topping

DIRECTIONS

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.