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Chocolate Crêpe Mille Tart with Frangelico Cream and Candied Morels

This elegant dessert from the Rowe Inn of Ellsworth appeared in a story about the restaurant's legendary Morel Dinner Series in the May 2014 edition of Traverse, Northern Michigan's Magazine.

The morel mushrooms are drizzled with melted butter and agave syrup mixture, sprinkled generously with sugar, and roasted in the oven, then sprinkled with more sugar at the end. 


  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/3 cup milk
  • 2 tablespoons melted butter
Candied Morels
  • 14 small to medium fresh morels, cleaned
  • 4 tablespoons butter
  • 1/2 cup agave
  • Sugar (for sprinkling)
Frangelico Cream Filling
  • 8 ounces Marscarpone
  • 1/2 cup sugar
  • 2 ounces Frangelico
  • Pinch of salt
  • 1 cup heavy cream


Crèpes 1. In a large bowl, combine flour, eggs, milk, butter, sugar, salt, and cocoa powder using an electric mixer until smooth. 2. Spray an 8 inch nonstick skillet with vegetable oil spray and heat over medium heat. 3. Pour about 2/3 of an ice cream scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crèpe turns light brown, about 1 minute. 4. Loosen edges gently with spatula and turn crêpe over.  Cook until bottom begins to brown in spots. 5. Transfer to plate and cover with foil.  Repeat with remaining batter, spraying pan with oil as needed. Candied Morels 1. Pre-heat oven to 400 2. In a small pot, combine butter and agave, cook over low heat until the butter melts, stirring occasionally. 3. Pour the misture slowly over both sides of each morel mushroom, letting the mushroom absorb it.  Sprinkle generously with sugar on both sides.  Arrange on a parchment-lined baking sheet and bake in the oven for 10 minutes, turn over, and bake for 5 minutes more. 4. Take the morels out of the oven and sprinkle with more sugar on both sides.  Cool to room temperature, letting them absorb the sugar. Frangelico Cream Filling 1. Beat the Marscarpone, sugar, salt, and Frangelico together. 2. In a separate bowl, whip the heavy cream and fold it in the mixture. To Assemble: 1. Spread a thin even layer of Frangelico cream filling over a crêpe. 2. Place the next crêpe over, and spread another layer of filling. Repeat with the next eight crêpes. 3. Spread a layer of Frangelico cream on the very top crêpe and arrange candied morel mushrooms around it. 4. Make the second tart with the remaining crêpes, Frangelico cream, and candied morels. 5. Chill for at least a few hours in the refrigerator.  To serve, slice each tart into 6 slices with a sharp knife.