Cacao Crepe Roll with Mascarpone Cream and Raspberries
This cacao crepe roll filled with Mascarpone cream is a luscious and indulgent treat that tantalizes the taste buds with its rich and creamy combination of flavors.
Make This Recipe
Ingredients
Batter
2 Eggland's Best eggs, large
1 cup whole milk
2 tbs. sugar
3 tbs. cacao powder
1/4 tsp. salt
1/2 tsp. vanilla bean paste/extract
1/4 cup water
1 1/4 cup all-purpose flour
Mascarpone Cream
8 oz. Mascarpone cheese
1/4 cup powder sugar
1/2 cup heavy whipping cream
1/2 tsp. vanilla bean paste/extract
Toppings
1 tbs. cacao powder
6 oz. fresh raspberries
6 mint leaves
Other ingredients
1 tbs. butter for greasing pan
Preparation
Batter
- Add eggs, milk, sugar, vanilla bean paste, flour, cacao powder, water and salt to a blender and process it until smooth
- Add butter to a paper towel and grease the pan. Add 1/4 cup of the batter to a 9.5 inch crepe pan, swirl it around and cook the crepe over med-high heat for less than a minute per side. Butter the pan and repeat the same process for the rest of the batter.
Mascarpone Cream
- Whip heavy whipping cream with powdered sugar and vanilla bean paste and set it aside. Quickly beat Mascarpone and fold the whipped cream in. Reserve some to add to a piping bag for decorating.
- Arrange the crepes into a rectangle and spread the Mascarpone cream, add some raspberries, fold the edges and roll the crepes.
- Dust with cacao powder, and decorate with some of the reserved Mascarpone cream, more raspberries, mint leaves and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 1272 |
| Fat | 75g |
| Saturated Fat | 47g |
| Cholesterol | 218mg |
| Sodium | 2041mg |
| Carbohydrates | 131g |
| Dietary Fiber | 33g |
| Protein | 59g |