Red Velvet Crepes with Sweet Mascarpone Cream

FOR THE CREPES:
Place the oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. (I used a 10-inch skillet instead.)

While the skillet is heating, whisk together the flour, 1 teaspoon of sugar, cocoa and salt in medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. Add the food coloring and whisk until blended.

Pour 1/4 cup of the batter into the far side of the pan and tilt and shake the pan gently until batter evenly covers the bottom of the pan. (I like to swirl mine!) Cook the crêpe without moving it until the top surface is dry and the crêpe starts to brown at the edges, loosening the crêpe from the side of the pan with a rubber spatula, about 25 seconds. Gently slide the spatula underneath the edge of the crêpe, grasping the edge with your fingertips, and flip the crêpe. Cook until the second side is lightly spotted, about 20 seconds.

Transfer the cooked crêpe to a wire rack, inverting it so the spotted side is facing up. Return the pan to the heat and heat for 10 seconds before repeating with remaining batter. As your crêpes are done, stack them on a wire rack.

FOR THE MASCARPONE FILLING:
In the bowl of your electric mixer, combine the mascarpone, 1/4 cup confectioner’s sugar, vanilla extract and orange zest. Blend until soft and creamy.

In a separate bowl, whip the remaining 1/4 cup of sugar with the heavy cream until stiff peaks form. Gradually fold the whipped cream into the mascarpone mix. Refrigerate until you are ready to use.

FOR THE GANACHE:
Place the chopped chocolate into a heatproof bowl. In a small saucepan, bring the heavy cream to just a boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter and whisk until smooth. Let it sit at room temperature to cool, stirring often.

TO ASSEMBLE:
Place a crêpe on a plate with the inside facing up. Spoon the filling into a piping bag fit with a large decorative tip. Pipe a line of filling down the center of the crêpe. Fold the crêpe sides together. Drizzle with chocolate ganache. Sprinkle with powdered sugar if desired. Serve immediately.