Crepes Filled with Chocolate Mascarpone Cream & Topped with Raspberry Amaretto Sauce

It's fresh, homemade Crepes filled with Chocolate Mascarpone Cream and topped with homemade Raspberry Amaretto Sauce. 

Note* You will get much more crepes than filling. Filling is enough for 8-10 crepes, depending of how much you put in each crepe.

Course Breakfast, Brunch
Cuisine American
Keyword chocolate, crepe, Mascarpone Cream, raspberry


  • Crepes:
  • 2 cups flour
  • 3 eggs
  • 2/3 cup milk
  • 1/4 cup veggie oil
  • 1 tsp baking soda
  • 1 tbs sugar
  • 1 tsp salt
  • 2-3 cups of boiling water*
  • Consistency should be like melted ice cream!
  • Chocolate Mascarpone Cream:
  • 8 oz Mascarpone
  • 1/2 cup heavy whipping cream
  • 2 Tbsp white granulated sugar
  • 1 tsp vanilla extract
  • 3 oz melted baking chocolate
  • Raspberry Amaretto Sauce:
  • 6 oz raspberries
  • 3 Tbsp Amaretto
  • 1/4 cup white granulated sugar
  • 1 tsp lemon juice


  1. Crepes:
  2. Rub a fry pan with oil but don't pour the oil. Preheat the pan on medium high heat. If using a newer non stick pan, you may not need to grease the pan but if you will be using an old pan, you will need to rub the pan with oil before every crape. (You can pour some oil on a piece of paper towel.)
  3. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well.
  4. Slowly, start adding 1/4 cup of the hot water at a time into the batter. Whisking constantly until the batter reaches the consistency of melted ice cream.
  5. Pour about half a ladle into the hot pan and swirl slowly.
  6. Cook for a few seconds on each side.
  7. Mascarpone Cream:
  8. (Use whisk attachment here and have melted chocolate ready) in a bowl of an electric mixer, add the mascarpone cheese and heavy whipping cream. Start on low to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Do not walk away, this will be ready fast! Slowly pour in the sugar. Beat on medium-high until soft peaks form and gradually lower the speed, over a couple of seconds. While lowering the speed, drizzle in chocolate and mix until just combined. Scrape the sides and bottom of the bowl and fold the cream until no more streaks are visible.
  9. Raspberry sauce:
  10. In a small sauce pot, combine raspberries, sugar, Amaretto and lemon juice. Mash berries with a wooden spoon. Bring to a low boil over medium heat. Cook, covered, for 5-7 minutes, stirring often. Strain the juice in a fine strainer (you can use the leftovers in pancakes in the morning) and cool completely.
  11. To assemble this dessert, fill each crepe with as much filing as your heart desires, roll it and drizzle with raspberry sauce on top!

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.