Cocoa Crepes with Mascarpone

How to prepare cocoa crepes with mascarpone

1. For the vanilla cream, beat the egg well with sugar. Add the milk, vanilla bean seeds, and salt. Place the bowl over a double boiler and cook until the sauce thickens enough to coat the back of a spoon with a thin film (about 20 minutes). During this time, whisk constantly (less frequently at first, then increase the rhythm when you feel it becoming viscous).
2. Prepare the crepes following your usual crepe recipe. The only difference is substituting 15g of flour with cocoa. Let the crepes cool completely (so the filling doesn't melt). You'll get 5 crepes with a diameter of 26cm.
3. For the filling, mix all ingredients well together.
5. Place the crepes with the darker side down (the second side cooked; this is the prettier side for these crepes). Spread the crepes with a thin layer of cream. Roll them up and cut into equal pieces.
   * If you want everything to go faster and more efficiently, you can do this: place the crepes next to each other, just overlapping the edges a bit. Spread with mascarpone cream. Roll up and cut into slices. I worked with 2 or 3 crepes at a time this way and had fewer unsightly edges.
6. Pour vanilla sauce into deep plates, arrange filled crepe pieces in the sauce. The sauce can be decorated (according to artistic abilities and imagination 😉) with vanilla cream to which you add cocoa until it darkens in color.

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