For the filling: In a small bowl, combine the mascarpone
, chocolate chips, sugar, and pinch of cinnamon
. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving.
For the sauce: In a small saucepan
over medium heat, combine the cherries, sugar, lemon zest
and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside.
To assemble: Schmear
some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes.
Heat the pan with the cherry
sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch
into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off.
To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries
over the top.