This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Chocolate Crepes with Orange Mascarpone Filling

Crêpes

4 large eggs
1 cup milk, at room temperature
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
2 tablespoons sugar
⅛ teaspoon fine sea salt
3 tablespoons unsalted butter, melted, plus more for spreading

In a blender, add eggs, milk, flour, cocoa powder, sugar, salt and melted butter. Blend until smooth, then chill batter, covered, for 30 minutes. While batter is resting, make the filling and sauce.

Filling

1¼ cups heavy whipping cream
4 tablespoons sugar
8 ounces mascarpone cheese, softened
2 teaspoons vanilla extract
1 teaspoon orange zest
2 teaspoons fresh orange juice

Place the cream and sugar in the bowl of stand mixer fitted with a whip attachment, and whip until soft peaks form. In a large bowl, add the mascarpone, vanilla, orange zest and juice, and stir until blended. Using a silicone spatula, gently fold the whipped cream into the cheese mixture until it’s homogenous and thick. If the mixture becomes overworked, it will look grainy or separated. If this happens, add several tablespoons of extra cream, and stir just until the mixture has smoothed out again. Cover, and chill until ready to use.

Sauce

4 tablespoons butter
½ cup fresh orange juice
⅓ cup sugar
1 teaspoon fresh lemon juice
grated zest of one large orange
2 tablespoons Grand Marnier or similar orange liqueur

In a large skillet, melt butter and add the orange juice, sugar, lemon juice and zest. Bring the mixture to a boil, and continue boiling until just thickened, about 2-3 minutes. Stir in the Grand Marnier, and boil for 30 seconds. Set aside.

Crêpes

Lightly brush a 10ʺ nonstick skillet with melted butter, then heat over moderately high heat until hot but not smoking. Holding skillet off the heat, pour in ¼ cup of batter, immediately tilting and rotating the skillet to coat the bottom. (If the batter sets before the skillet is coated, reduce heat slightly for the next crêpe.) Return the skillet to the stove, and cook until the crêpe is just set and pale golden around the edges, about 10-15 seconds. Loosen the edge of the crêpe with a heatproof plastic spatula, then flip it over carefully. Cook until the underside is set, about 20 seconds more. Transfer the crêpe to a plate. Repeat.

Place a crêpe on a plate, spread a layer of filling on it, then fold into quarters. Drizzle with sauce, and serve.