Prepare the recipe for the chocolate crepes and set aside.
In a medium size mixing bowl, combine the mascarpone cheese, sour cream, confectioners' sugar, and vanilla extract. Put 2 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and fold, gently but firmly, the crepe into quarters. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.
Remove crepes from refrigerator when ready to make the sauce. To make the sauce, heat a large saute pan over medium-high heat. Add the butter, swirling the pan until the butter is melted. Add the strawberries and cook, stirring, for 1 minute. Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.
Remove the saute pan from the heat, add the strawberry liqueur and the brandy and ignite with a long kitchen match. Shake the pan back and forth, basting the strawberries, until the flame dies out.
Add the crepes to the pan 2 at a time, swirling in the sauce to heat through and coat. To serve, arrange 2 crepes on each plate and spoon strawberry sauce over the top. Dust lightly with cocoa powder and serve immediately.
Chocolate Crepes:
Whisk together the flour, cocoa powder, eggs, milk, sugar, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 hour or overnight.
Heat a crepe pan or small heavy nonstick skillet over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter. (The crepes can be made up to 3 days in advance and refrigerated in an airtight container with layers of waxed paper separating them. The crepes also can be frozen, tightly wrapped, for up to 1 month. Defrost before using.
Yield: about 12 crepes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	502.43 Kcal (2104 kJ)
Calories from fat	204.98 Kcal
		% Daily Value*
Total Fat	22.78g	35%
Cholesterol	147.33mg	49%
Sodium	90.82mg	4%
Potassium	279.07mg	6%
Total Carbs	61.97g	21%
Sugars	44.48g	178%
Dietary Fiber	2.93g	12%
Protein	8.68g	17%
Vitamin C	26.3mg	44%
Vitamin A	0.2mg	6%
Iron	1.8mg	10%
Calcium	114.6mg	11%

Amount Per 100 g
Calories	214.09 Kcal (896 kJ)
Calories from fat	87.34 Kcal
		% Daily Value*
Total Fat	9.7g	35%
Cholesterol	62.78mg	49%
Sodium	38.7mg	4%
Potassium	118.91mg	6%
Total Carbs	26.4g	21%
Sugars	18.95g	178%
Dietary Fiber	1.25g	12%
Protein	3.7g	17%
Vitamin C	11.2mg	44%
Vitamin A	0.1mg	6%
Iron	0.8mg	10%
Calcium	48.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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