Ingredients
Scale
For the crepes:
- 3/4 cup flour
- 3/4 cup white whole wheat flour
- 1/4 cup sugar
- 1/4 cup good quality dark, unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla
- 2 eggs
- 2 Tablespoons butter, melted
For the filling:
- 1/2 cup semi-sweet or dark chocolate chips (be sure to use a high-quality chocolate! I used Ghirardelli)
- 8 oz. Mascarpone cheese (a sweet Italian cream cheese)
- 1/2 cup lowfat vanilla yogurt
- 1 – 4 Tablespoons dark cocoa powder (to taste)
- 1 package of fresh strawberries
Instructions
- In a medium mixing bowl, stir together the flours, sugar, cocoa powder, baking powder & salt.
- Make a well in the center and add the milk, vanilla and eggs. Whisk together until the mixture is smooth, then add the melted butter in a small stream while whisking.
- Heat a crepe pan over medium heat. Pour 1/4 cup of the batter in the pan, then immediately swirl the batter around the pan until the batter covers the bottom of the pan. Cook until the crepe batter is set, then carefully lift the edge of the crepe, slide your spatula under it and flip the crepe. Cook for just a minute or so on the other side, then slide the crepe onto a plate and start on the next one. Repeat until the batter is gone. Keep the crepes warm by covering them with a clean towel.
- Next, make the filling. Melt the chocolate chips over a double boiler or in the microwave on high 1 minute, then stir, then microwave on high for 30 seconds and stir. If they are not melted yet, microwave another 30 seconds and stir. Be careful to get the chocolate just to the point where it is melted … don’t overcook it!
- Meanwhile, mix together the Mascarpone cheese and the vanilla yogurt.
- When the chocolate is melted, let it cool slightly (for about 5 – 10 minutes), then stir into the cheese/yogurt mixture. Taste the mixture and add cocoa powder to taste. (I added 4 Tablespoons of cocoa powder, but I like really deep, dark chocolate.) Get your mixer and beat the chocolate filling until it’s light and fluffy. It should be about the taste and consistency of the wonderful creamy inside of a chocolate truffle.
- Cut the strawberries into heart shapes by making a small “V” at the top, removing the head of the strawberry. Then turn the strawberry and slice it.
- To assemble the crepes, place a chocolate crepe on a plate, spread a good amount of the chocolate truffle filling down the center, then top with strawberries. Roll up the crepe and turn over so the seam side is down. Drizzle lightly with chocolate syrup, then top with strawberry hearts.