Tiramisu Crepes

This one might have a few extra steps, and the marscapone filling isn’t an authentic Italian recipe (since it uses cream and pasteurizes the eggs), but it won’t disappoint.

Tiramisu Crepes

Category: Featured Recipes, Food & Drinks, Food Recipes

Tiramisu Crepes

Ingredients

  • For the crepes:
  • 2 large eggs
  • 1/2 cup heavy cream
  • 3/4 cup strong coffee, room temperature
  • 3 tablespoons melted butter
  • 1 cup AP flour
  • For the filling:
  • 1 pound mascarpone cheese, room temperature
  • 6 egg yolks
  • 3/4 sugar
  • 1 ½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • Cocoa powder for garnishing

Instructions

  1. For the crepes: In a medium bowl, combine all the crepe ingredients using a whisk or emulsion blender until completely smooth.
  2. Place in the refrigerator for an hour, which will remove any air bubbles.
  3. For the filling: Over a double broiler, whisk together egg yolks and sugar for 6-8 minutes, or until the mixture reaches 140 degrees, then remove from heat.
  4. Continue whisking for another 3 minutes, or until cool enough to touch. Use a spatula to mix in the mascarpone until no clumps are present; set aside.
  5. In a chilled bowl, combine powdered sugar, vanilla and heavy cream, and beat on high for 3-4 minutes until stiff peaks are formed.
  6. In three additions, fold the whipped cream into the custard mixture until combined. Refrigerate for at least one hour.
  7. Assembly: Preheat a large non-stick skillet to medium heat, and pour roughly 1/4 cup crepe batter into the center of the pan. Tilt the pan to spread the batter into a larger circle, and replace on heat.
  8. Cook for 2-3 minutes, flip and cook for an additional 2 minutes. If the batter is sticking to the pan, use a very small amount of butter to loosen the crepes.
  9. Repeat with remaining batter.
  10. When the crepes are made, retrieve the filling from the refrigerator. Assemble the crepes by spooning or piping the filling down the center of the crepe shell, and fold the edges over like a taco.
  11. Sift cocoa powder on top.
  12. For storage: place the filling in an air-tight container for up to a week, and use paper towels to separate the crepe shells before placing in a gallon-sized bag.
https://mudandmagnolias.com/tiramisu-crepes/
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