Chocolate crêpes with a mascarpone fruit filling

Ingredients for 1 servings:

• 100 g flour
• 20 g cocoa powder, unsweetened
• 1 pinch of salt
• 1 large egg(s)
• 300 ml milk
• 100 g yogurt (natural)
• 250 g mascarpone
• 1 tbsp powdered sugar
• 1 mango(s)
• 150 g strawberries, destemmed and quartered
• 2 fruits (passion fruits)
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

For the filling, mix the yogurt, mascarpone, and powdered sugar and set aside. Peel and core the mango, cut it into cubes, and place it in a bowl. Remove the stems and quarter the strawberries, and add them to the mango. Halve the passion fruit, scoop out the flesh, and add it to the other fruit. Mix everything together and set aside. For the batter, sift the flour and cocoa powder into a bowl and add the salt. Make a slight well in the center and add the slightly beaten egg. Whisk, then add the milk to the center. Mix everything together until well combined. Cover the bowl and let the batter stand for 20 minutes. Heat a non-stick pan with a little oil and fry the thin crêpes one at a time until all the batter is used up. This will make about 8-10. Spread the finished crêpes with the mascarpone cream and top with the fruit. Roll up, dust thickly with powdered sugar, and serve. Of course, you can also use other fruits and add more powdered sugar to the cream.