Cocoa Crepes with Mascarpone and Blackberries

Cocoa Crepes with Mascarpone and Blackberries
  • Yield:8-10
This recipe appears in:
Jenny McCoy's Cocoa Crepes with Mascarpone and Blackberries

[Photo: Shell Tu]

These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling.


  • For the Cocoa Crepe Batter:
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 3 tablespoons cocoa powder, Valrhona brand recommended
  • 1 tablespoon unsalted butter, melted
  • 1 cup whole milk
  • For the Mascarpone-Blackberry Filling:
  • 2 cups mascarpone
  • ½ cup cream
  • ¼ cup confectioner’s sugar
  • 1 ½ pints blackberries


  1. 1.

    For the Cocoa Crepe Batter: 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.

  2. 2.

    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.

  3. 3.

    For the Mascarpone-Blackberry Filling: In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.

  4. 4.

    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.

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