- 1 jar Stonewall Kitchen Lemon Curd
- 16 oz. Mascarpone cheese, softened
- 1 jar Stonewall Kitchen Black Cherry Cognac Sauce
- Mix curd and cheese together.
- Spread each crepe with a generous amount of the mixture.
- Roll crepes and place one or two on individual plates.
- Top with warmed Black Cherry Cognac Sauce and serve.