Balsamic Reduction 

In a small saucepan add 3/4 cup Black Cherry Balsamic. Bring to a boil, then reduce temperature and let simmer 10 – 15 minutes. Let simmer till Balsamic has reduced by 1/3. Remove from heat. Set aside. 

Chocolate Crepes

In a medium mixing bowl add milk, water, maple syrup, 2 Tablespoons balsamic reduction, flour, cocoa, baking powder and sea salt. Mix all ingredients together with an electric mixer. Let mixture rest in the refrigerator for at least an hour. *These can be made the night before.

Whipped Filling

In a small bowl whip together the brie and yogurt. Refrigerate until ready to use.

After mixture has rested remove from refrigerator and stir.

Lightly oil surface of a shallow non stick skillet with EVOO or Butter Infused Olive Oil. Preheat pan over medium to medium-high heat (400 degrees Fahrenheit)

Pour 1/4 cup batter into oiled skillet, tilt and swirl to make a  thin 4″ circle. Cook for 2 minutes on one side, flip and cook for another minute. Repeat with remaining batter.

To assemble crepe 

Spread each crepe with 1 – 2 tablespoons of whipped mixture and 1 Tablespoon of Sour Cherry Spread. Fold crepe in half and then in half again. Serve with a light drizzle of remaining balsamic reduction. 

Optional

Garnish with a pinch of Salted Caramel Chocolate Sea Salt 

Makes approximately 8 small crepes