Red Velvet Crepes

Filling:

1/2c. heavy cream

3/4c. (3oz.) mascarpone cheese

1/4tsp. vanilla extract

Extra filling:

1tbs. orange zest

1/3c. raspberries
honey to taste

Chocolate ganache:

1oz. bittersweet chocolate

1/4c. heavy cream

Crepes:

 Basic Crepe recipe, the chocolate variation

red food coloring

Ok... so this is another one of those recipes that doesn't look good on film.  Or at least, it doesn't when you make it on a weeknight and you're too lazy to put the ganache or the filling in an icing bag to pipe it on in pretty designs, so everything is sort of... blobby.  But it's good.  SO GOOD.  And nearly guilt-free, depending how much honey you use and how dark of chocolate.


First, the filling:  Mix mascarpone  and vanilla until fluffy and set aside.  Whip the cream and fold into the mascarpone, then refrigerate.  In a shallow bowl, mash raspberries, honey, and orange zest together with a fork and set aside.
Make your crepes, following the chocolate version of this recipe. Add food coloring to the batter for real Red Velvet crepes, but be warned it will take a lot to turn them truly red. While the crepes are cooking, heat the cream to rolling boil, pour over chocolate in a heatproof bowl and mix until smooth. If the chocolate sets up too fast before you're ready to put everything together, you can reheat it in a pyrex container set in a pot of hot water (or in a double-broiler).  Plate the crepes and spread some of the raspberry mixture and the mascarpone inside, then roll them up and garnish with the chocolate ganache.