Cacao Crepe Roll
Serves 915 mins prep15 mins cook
Festive and delightful cacao crepe rolls filled with mascarpone cream and topped with fresh raspberries. Perfect for a special holiday breakfast or dessert.
0 servings
What you need

cup full fat milk

tbsp sugar
tbsp cacao powder

tsp salt

tsp vanilla bean paste

cup water

cup all purpose flour

oz mascarpone

cup powdered sugar

cup heavy whipping cream

tsp vanilla bean paste
tbsp cacao powder

oz fresh raspberries
mint leaves

tbsp butter
Instructions
1: Add eggs, milk, sugar, vanilla bean paste, flour, cacao powder, water, and salt to a blender and process it until smooth. 2: Add butter to a paper towel and oil the pan; add 1/4 cup of the batter to a 9.5 inch crepe pan, swirl it around and cook the crepe over medium-high heat for less than a minute per side; butter the crepe and repeat the same process for all 9 of them. 3: To make the 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. 4: Arrange into a rectangle; spread the mascarpone cream; add some raspberries, fold the edges, and roll the crepes. 5: Dust cacao powder, decorate with some of the mascarpone cream, more raspberries, mint leaves, and enjoy!View original recipe
