Tiramisu Crêpes are a twist on the classic dessert. Simple crêpes are filled with sweetened mascarpone cream, and topped with a mocha drizzle. These make a wonderful addition to your next weekend brunch, or as a dessert.
I was trying to think up a way to use up the rest of my mocha drizzle and mascarpone from the Tiramisu Pancakes I made the other day. Half a tub of mascarpone isn’t a whole lot to work with, but after scrolling through Facebook Saturday morning, I came up with an idea for Tiramisu Crêpes.
My cousin had posted a picture of some delicious-looking crêpes she’d made, with Greek yogurt, berries, and an orange sauce. It’s been eons since I’ve made crêpes.
I used to have a crêpe maker, but it got lost in our move from Cincinnati to Columbus when I was a junior in college. Either that or my mom just threw it out without admitting to it.Kind of like she did when I asked about the gigantic Depeche Mode poster my sister Kendra had given me for my sixteenth birthday. It also mysteriously disappeared during a move, and it wasn’t till four or five years ago that my mom finally confessed she’d chucked it. Did my crêpe maker go with it, Ma?
Anyway, I decided after seeing my cousin’s crêpes that I’d maybe make some myself. And since I had the leftover mascarpone and mocha drizzle, I’d make them into Tiramisu Crêpes.
Making the Crêpes
This is a recipe that can be made in stages. You start with the crêpe batter. While it rests, you make the mascarpone cream and the mocha drizzle.
Those can both chill while you make the crêpes themselves, then assemble them.
Assembling the Crêpes
For plating, place a crêpe on a plate, and spread a couple tablespoons of the mascarpone cream all over the crêpe. Fold each side in toward the middle, and place folded side down on the plate. Repeat with as many crêpes as you’d like for each serving.
Drizzle with the mocha icing before serving.
Holy Mother of All That is Good, these were AMAZING! I can’t even begin to describe how delicious and light these were. So so much better than even the Tiramisu Pancakes, and those were really frakking good.
Go make some Tiramisu Crêpes yourself. NOW. You will not regret it.
- 2 C all-purpose flour
- 4 large eggs
- 2 C milk
- 1/2 tsp salt
- 1/4 C + 2 Tbsp butter, melted & divided
- 1 C heavy cream
- 2 Tbsp sugar
- 8 ounces mascarpone, room temperature
- Mocha Drizzle
- In a blender, combine the flour, eggs, milk, salt, and 1/4 C of the melted butter. Puree for about 30 seconds, or until the ingredients are well-combined. Refrigerate for 30 minutes while making the mocha drizzle and the mascarpone cream.
- In a chilled mixing bowl, whip the cream and sugar on high until thickened and spreadable. Fold in the mascarpone, then refrigerate until ready to assemble the crepes.
- Begin heating a 10-inch skillet over medium-high heat.
- Brush the skillet with some of the remaining melted butter, then pour about 1/3 C of the batter into the pan. Rotate the pan so the batter coats the surface evenly. Cook for about 2 minutes, until the bottom is lightly browned, then carefully flip with an offset spatula to cook the other side.
- Place the crepes on a paper-towel lined plate. Repeat with the remaining batter.
- To assemble: Spread about 2 Tbsp. of the mascarpone cream down the center of each crepe. Roll up, and top with the Mocha Drizzle before serving.
The batter does not have to be made in a blender - Whisk the dry ingredients together first in a large mixing bowl, then add the eggs. Whisk in the milk and melted butter. Cover and refrigerate for 30 minutes, and proceed as above.
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