Sweet chocolate crêpes filled with mascarpone cheese and blueberries are an idea for a delicious dessert. As is the case with crêpes, you can eat them endlessly, regardless of them being savoury or sweet. Basic crêpe batter contains simple ingredients such as flour, eggs, milk, a pinch of salt and sugar. However, you can diversify this batter by adding spinach, carrots, pumpkin, beets, sweet potatoes, chocolate or cocoa. When it comes to vegetables, they should be added in grated or pureed form, and it is best to fill such crêpes with a savoury filling. In turn, crêpe with chocolate or cocoa are combined with a sweet filling, which may be cottage cheese, cream cheese, mascarpone, or jam.
For me, the best filling for chocolate crêpes is mascarpone cheese, to which I like to add fruits such as raspberries, strawberries and blueberries. The recipe for chocolate crêpes below contains a filling made with frozen blueberries. Before adding them to the crêpes, I cook the blueberries for 10 minutes with a little sugar and then let them cool down. After cooking, the blueberries are not only soft, but also release a large amount of juice, creating a delicious sauce. After filling them with the filling and forming into rolls, I drizzle the crêpes with liquid chocolate sauce, which I prepare from milk chocolate and a bit of whipping cream. In this version, I usually serve crêpes for dessert, but they can also be served for lunch.
Ingredients for crêpes batter.
- 2 eggs “M”
- 1 and 1/2 teaspoon of crystal sugar
- 1/2 teaspoon of salt
- 140 g all-purpose flour
- 20 g cocoa
- 1/2 teaspoon of vanilla extract
- 280 ml milk
- 200 g frozen or fresh blueberries
- 1 tablespoon of crystal sugar
- a pinch of lemon zest
- 250 g mascarpone cheese
- 1 tablespoon of powdered sugar
- 100 g milk chocolate
- 3 tablespoons of whipping cream (36%)
- 2 tablespoons of butter
How to make chocolate crêpes.
Put the eggs in a bowl, add milk, salt, sugar and vanilla extract. Beat for a moment with a hand whisk, then add the flour and cocoa sifted through a sieve. Continue beating until there are no lumps in the batter. Set the batter aside for 20 minutes, then put a crêpes pan on the heat, heat it up and grease it with butter. Reduce the heat to medium and pour the crêpes batter thinly. Fry the crêpes for about 3-4 minutes on both sides. Place the fried ones on a plate and let them cool down.
Put mascarpone cheese, powdered sugar and grated lemon peel in a separate bowl. Mix thoroughly.
Put the blueberries into the pot, add crystal sugar and simmer over low heat for 10 minutes. After that, remove the pot from the heat and let the fruits cool.
Melt the chocolate broken into pieces in a water bath or in the microwave. When liquid, add the cream and heat for a few more seconds. The topping should be liquid when pouring it over the crêpes.
Spread each crêpe thinly with mascarpone cheese filling, pour blueberry sauce over it and roll up. Decorate the rolled crêpes with chocolate icing.
Good to know when making chocolate crêpes.
Fry the crêpes in a pan with a diameter of 24 centimetres. The given amounts of ingredients will yield 7-8 crêpes.
I did not spread thick blueberries in the sauce on the crêpes, but only placed a teaspoon of blueberries and sauce in several places on the mascarpone cheese.
The milk chocolate can be replaced with dark chocolate.
Do you like crêpes with filling? If so, try our recipe for Crêpes with apples.