Mascarpone, chocolatey-hazelnut and raspberry crêpe log

Ingredients

Mascarpone and chocolatey-hazelnut mix

• 1/2 cup (125 ml) of mascarpone
• 2 tbsp. (30 ml) of chocolatey-hazelnut

Mascarpone and raspberry mix

• 1/2 cup (125 ml) of mascarpone
• 3 tbsp. (45 ml) of raspberry jam

Crêpe mix

Yield: 4 x 10-inch crêpes

• 1 cup (250 ml) of unbleached all-purpose flour
• 1/4 cup (60 ml) of sugar
• 1 pinch of salt
• 2 eggs
• 1 cup (250 ml) of milk
• 1 tsp. (5 ml) of vanilla extract

Suggested toppings

• Raspberry coulis
• Icing sugar
• Raspberries
• Dark chocolate sprinkles

Preparation

Both mascarpone mixes (chocolatey-hazelnut and raspberry)

1. In a bowl, mix all the ingredients.
2. Set aside in the fridge.
3. Repeat these two steps to make the mascarpone and raspberry mix.

Crêpe mix

1. In a large bowl, combine the flour, sugar and salt. Add the eggs and whisk. Gradually add the milk, continuing to whisk. Let the batter rest in the fridge for approximately 1 hour before making the crêpes.
2. Heat a large non-stick skillet over medium heat. (Note: The quantity of batter will make 4 crêpes if you use a 10-inch skillet.) Melt some butter in the skillet.
3. Carefully pour a quarter of the crêpe batter in the skillet. Swirl the skillet to spread the batter evenly over the bottom. Cook the crêpe for about 2 minutes. Gently loosen the edges of the crêpe with a spatula and flip. Continue cooking for another 2 minutes. Repeat with the remaining batter to make 4 crêpes in total.
4. Cool crêpes for a few minutes. Tip: Crêpes are easier to handle and assemble when cooled.

Assembly

1. Using a spatula evenly spread half of the mascarpone and choco-hazelnut mix on a crêpe. Roll it up and set aside. Tip: Garnish the crêpes on the less colourful side for better results.
2. Using a spatula evenly spread half of the mascarpone and raspberry mix on a second crêpe. Take the first rolled crêpe and place it on the second crêpe and roll both crêpes up together. Set aside.
3. Repeat the same steps with a third crêpe garnished with the other half of mascarpone and choco-hazelnut mix. Roll the 3 crêpes together and set aside. Repeat these steps with the last crêpe garnished with the other half of mascarpone and raspberry mix, rolling up all 4 crêpes together in order to obtain a nice cylinder-shaped crêpe log.
4. Cover the crêpe log in plastic wrap. Place in the freezer for about 1 hour or in the fridge for approximately 2 hours. This will make it easier to slice.
5. Remove the plastic wrap and place the log on a large serving plate. Decorate with toppings of your choice.