Crepes with Mascarpone and Cherries
Filed under
Desserts
Servings: 4
Recipe courtesy Anne Burrell. If making the filling more than 2 hours ahead, refrigerate it but bring it to room temperature to serve.
Ingredients
- 1 pt Mascarpone, room temperature
- 3/4 cup Chocolate, tiny chips or finely chopped
- 1 1/4 cup Sugar, divided
- 1 pinch Cinnamon, ground
- 1 lb Cherry, pitted and halved
- 1 Lemon, Meyer, zested and juiced
- 1 splash Water
- Basic Crepes, 1/2 recipe, 8 crepes
Directions
- Combine the mascarpone, chocolate, 1/2 cup sugar and the cinnamon.
- In a small saucepan over medium heat cook the cherries, remaining sugar, lemon zest and juice and a splash of water until very sweet and syrupy, 10 to 12 minutes.
- Spread the mascarpone mixture about 1/4 inch thick on the lower half of a crepe, fold the top over into a half circle and press, then fold again into a loose triangle. Repeat with the rest.
- Arrange 2 triangles on each plate and spoon the stewed cherries over.