Cocoa Crepes with Mascarpone and Blackberries
Cocoa Crepes with Mascarpone and Blackberries is a vegetarian morn meal. This recipe makes 8 servings with 486 calories, 9g of protein, and 35g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up blackberries, cocoa powder, sugar, and a few other things to make it today.
Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.
Over high heat, warm a non-stick sauté pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.
For the Mascarpone-Blackberry Filling: In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.
Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.