Chocolate Mascarpone Crepes

Salima- this one's for you. Word has it you're a crepe fan. Cheese and chocolate wouldn't normally be my idea of a good mix- but this is definitely one of the most successful desserts yet. Can only assume it was the Kahlua- apparently alcohol's good at getting things to mix.

Ingredients:

For the crepes:
2 tsp cocoa powder
0.5 tsp vanilla
2 eggs
6 tbsp all-purpose flour
2-3 tbsp unsalted butter, melted and cooled
1 tbsp Kahlua
1 cup milk (or more to achieve desired consistency)

For the filling:
0.75 cup mascarpone cheese
0.33 cup powdered sugar
0.5 cup heavy cream
3-4 tbsp cocoa powder
1 tsp vanilla
1 tbsp Kahlua
pinch of salt
3 bananas

To Prepare the Crepes:

Mix the cocoa, eggs, vanilla, and Kahlua in a bowl. Whisk in flour and butter and mix until smooth. Use a saucepan to scald the milk and allow simmer at a low temperature (but not boil off). Slowly mix with dry ingredients and whisk until smooth. If batter looks too thick to pour, add more milk as necessary to get appropriate batter consistency. Chill for 40 mins.

To Prepare the Filling:

In a bowl mix the mascarpone, cream, powdered sugar, cocoa, vanilla, liquor, and salt and mix until properly integrated. If the consistency is too runny (will depend on mascarpone used), add more cocoa and a pinch of flour to thicken.

Wilde Oscar says: You don't want a liquid filling; it should be just a bit runnier than a nutella spread. Maybe close to a soft margarine.

Heat a non stick pan on low to medium heat (or use cooking spray if necessary). Spoon out the chilled batter in 0.25 cup proportions on to the center of the pan and swirl the pan to spread evenly. The pancake should cook through and probably won't need to be flipped to cook on both sides. However if one side is burning without the top cooking through, go nuts - try and flip. It's all in the wrist. Don't tear the crepe.

Spread a thin layer of the filling onto the center of the crepe, and top with three to four banana slices. Fold sides and sprinkle generously with powdered sugar.

If done correctly, you'll find that the Kahlua and bananas have provided enough sweetness so that no extra sugar will be necessary. The mascarpone filling should be light, airy, and sweet, offsetting some of the richness of the cocoa.