Black Cherry Cognac & Lemon Crepes Recipe

Serves: 8-10 crepes

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


Directions:
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