Cocoa crepes with mascarpone, candied citron, lemon syrup and chocolate icing on top
Cocoa crepes with mascarpone, candied citron, lemon syrup and chocolate icing on top, one of our favorite!
For the dough: 3 eggs, 3 tbsp of sugar, 600 ml milk (room temp), 200g flour, 3 tbsp cocoa, 2 tbsp vegetable oil. You’ll get around 15 crepes.
For the cream: 250g mascarpone ( or cream cheese), 250 ml whipped cream, 4 tbsp sugar powder, vanilla, orange or almond extract. I also used candied citron and lemon syrup ( you can add some lemon/ lime juice )
For the chocolate glaze: 2 tbsp cocoa, 3 tbsp sour cream, 6 tbsp sugar, 1 tsp butter. Mix together sugar, sour cream and cocoa, cook in a low heat for 5-10 min., always stir. Turn off the heat, add butter, mix, little cool and add on the cake. Decorate with fruits, berries.
Use 22 cm pan for cooking the crepes.. Hold the cake in the fridge for 2-3 hours before the glaze, then another 1h.
