Dark Chocolate Cherry Crepes with Amaretto Mascarpone Filling


The name of this dessert alone might intimidate the boldest of home bakers. Never fear though, February feature mom Zara Abbasi Wilkerson is here to break this decadent dish down into easy steps and super accessible grocery store items. Dazzle your valentine this year with this pièce de résistance. You CAN do it!

Crepes Ingredients

1 cup all-purpose flour
1/4 cup good quality cocoa powder
1/2 cup milk
1/2 cup water
3 tablespoons sugar
2 eggs
2 tablespoons melted butter

Directions

1. Mix all ingredients (except melted butter) together. Make sure there are no lumps.
2. Stir melted butter into the batter.
3. Heat a medium sized nonstick skillet to medium/low heat. (Spray a little nonstick spray just to ensure it doesn’t stick).
4. Add 1/4 cup of batter to skillet and swirl around until batter is in the shape of a thin circle. Cook a couple of minutes (depending on heat) and flip carefully and cook another 20-30 seconds. Set aside on plate and continue making remaining crepes.

Amaretto Mascarpone Filling Ingredients

2 cups mascarpone or cream cheese (softened or room temperature)
1/4 cup powdered sugar
2-3 tablespoons Amaretto (or almond extract)

Directions

1. Mix all ingredients together until smooth. Set aside.

Black Cherry Preserves Ingredients

3 cups frozen and pitted black cherries
1/4 cup sugar (add more/less to your preference)
1/2 cup water
1 tablespoon cornstarch

Directions

1. Add cherries, sugar and half of the water in a small pot. Cook on low heat until combined.
2. Add cornstarch to remaining water and make a slurry. Add to cherries and cook on medium heat until mixture thickens. (You can add a bit more water if it is too thick or a little more slurry if it is too runny.)

To compose dish:

Lay crepe flat, add mascarpone filling and spread almost to edges.
Spoon in a little preserves and spread equally and then fold crepes in half once and then half again.
Repeat with rest.

Makes 6-8 crepes depending on how much batter you use per crepe.
Serve with fresh Chantilly cream or powdered sugar and toasted almonds.