Cora restaurants are hiring, be part of the team!
December 14, 2018

Mascarpone, chocolatey-hazelnut and raspberry crêpe log


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


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.


  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.