Chocolate Crepes with Cherries & Chocolate Red Wine Sauce
Crepes
100g plain flour
10g cocoa powder
275ml milk
2 eggs
25g melted butter
Extra butter for greasing
Method
Sift the flour and cocoa into a bowl and make a well in the centre.
Add the eggs and milk and whisk to a smooth batter.
Whisk in the melted butter.
Heat a non-stick pan or crepe pan until hot and then wipe with a little butter on the surface.
Tilt the pan away from yourself and quickly swirl the batter over the surface as thinly as possible. Cook until bubbles appear and then flip.
Cook for 30 seconds on the other side.
Stack up the crepes between kitchen paper. (Should make about 8 crepes)
500g frozen cherries
200ml red wine
125g castor sugar
1 teaspoon mixed spice
Heat the wine, sugar and spice in a frying pan until syrupy and quite thick. Add the cherries and cook for 5 minutes. Strain the cherries and cool.
Set aside the juice.
Crepe Filling
250g mascarpone
200ml cream
2 tablespoons icing sugar
1 teaspoon vanilla
Reserved cooked cherries
Method
Whisk the mascarpone and cream with the icing sugar. Fold in the cherries and vanilla.
Take a crepe and spoon some of the filling down the middle and roll up. Repeat with remaining crepes.
Chocolate Red Wine Sauce
Liquor from cooking cherries
50ml water
100g chopped dark chocolate
Method
Bring the cherry liquor and water to the boil. Stir in the chocolate and remove from heat. Stir until chocolate has melted.
Drizzle over crepes and serve.
