Chocolate-Mascarpone Crepes with Strawberry Sauce
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

1 recipe Chocolate Crepes
1 cup (8 ounces) mascarpone cheese, softened at room temperature
1/2 cup sour cream
1/4 cup plus 2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
6 tablespoons unsalted butter
1 1/2 cups thinly sliced hulled strawberries
3/4 cup sugar
6 tablespoons strawberry liqueur or Kirsh
6 tablespoons brandy
Cocoa powder, for dusting

Prepare the recipe for the chocolate crepes (below) and set aside.

In a medium size mixing bowl, combine the mascarpone cheese, sour cream, confectioners' sugar, and vanilla extract. Put 2 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and fold, gently but firmly, the crepe into quarters. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.

Remove crepes from refrigerator when ready to make the sauce. To make the sauce, heat a large saute pan over medium-high heat. Add the butter, swirling the pan until the butter is melted. Add the strawberries and cook, stirring, for 1 minute. Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.

Remove the saute pan from the heat, add the strawberry liqueur and the brandy and ignite with a long kitchen match. Shake the pan back and forth, basting the strawberries, until the flame dies out.

Add the crepes to the pan 2 at a time, swirling in the sauce to heat through and coat. To serve, arrange 2 crepes on each plate and spoon strawberry sauce over the top. Dust lightly with cocoa powder and serve immediately.

6 servings