- 4
Ingredients
- 1 pint mascarpone, at room temperature
- 3/4 cup tiny chocolate chips or finely chopped chocolate
- 1 1/4 cups sugar
- Pinch ground cinnamon
- 1 pound cherries, pitted and halved
- 1 Meyer lemon, zested and juiced
- Splash water
- 1/2 recipe Basic Crepes, recipe follows (8 crepes)
- 1 cup all-purpose flour
- Pinch kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup club soda
- 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
Preparation
Step 1
In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. 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 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.
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.
Sa- weeeeeet!