Chocolate-Orange Crepes Filled with Strawberries

By CruelK8E

Ingredients

• Strawberry filling:
• 1 pint strawberries, washed, hulled and sliced
• 1/4 cup (or more) sugar
• 1 cup whipping cream
• 1/2 cup mascarpone cheese
• Crepes:
• 2 cups milk
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 tablespoons powdered sugar
• 2 large eggs
• 2 tablespoons butter, melted
• 2 teaspoons Grand Marnier
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Details

Servings 12
Adapted from blogs.courier-journal.com

Preparation

Step 1

To make filling: In a bowl, toss the sliced berries with sugar. Let stand 10 minutes. Taste, and add more sugar if needed.

Whip cream until soft peaks form. Beat mascarpone with a fork until smooth. Fold in the whipped cream. Fold in sweetened berries. Use to fill crepes.

To make crepes: Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add a scant 1/4-cup of batter to the pan, and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute, and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.