Black Cherry Cognac & Lemon Crepes Recipe

Serves: 8-10 crepes

1 jar Stonewall Lemon Curd
16 oz mascarpone cheese, softened
1 jar Stonewall Black Cherry Cognac Sauce 
10 crepes

Mix curd and cheese together.  Spread each crepe with a generous amount of the mixture.  Roll crepes and place one or two on individual plates. Top with warmed Black Cherry Cognac Sauce and serve.

Copyright Stonewall Kitchen

Print this Page

Complementary Selections