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Tiramisu Crêpes

Tiramisu Crêpes: An Italian Twist on French Classics

Tiramisu Crepes recipe combines delicate crepes filled with a luscious mascarpone cream and flavored with coffee and cocoa, creating a heavenly dessert reminiscent of the classic Italian Tiramisu in "crespelle" form.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 6 people

Ingredients
  

For Filling

  • 250 g Mascarpone cheese
  • 100 g sweetened condensed milk
  • 2 tablespoons chocolate chips

For Tiramisu Crepes

  • 3 eggs
  • 200 g all-purpose flour
  • 1/2 tablespoons sugar
  • 1 pinch salt
  • 400 ml milk
  • 50 ml espresso Coffee
  • Butter for greasing

For Decorations

  • Unsweetened cocoa powder
  • Powdered sugar

Instructions
 

Mascarpone Cream

  • Whip the mascarpone cheese with an electric or hand mixer until light and fluffy.
  • Then mix in the condensed milk and beat again until fully combined and smooth.
  • Add the chocolate chips and gently fold them into the mascarpone mixture until just distributed. Being careful not to overmix and cause the chips to break down.
  • Once prepared, cover the cream and refrigerate for 30 minutes. This allows the cream to firm slightly into the ideal consistency for use.

Crepe Batter

  • To prepare the crepe batter, combine eggs, flour, sugar, and salt in a bowl until smooth.
  • Add the milk a little at a time, stirring constantly to eliminate lumps and obtain a smooth batter.
  • Add the cold coffee and stir.
  • Allow the mixture to rest for 10 minutes, during which time air bubbles will disperse, and the batter will slightly thicken in consistency.

Tiramisu Crepes

  • Heat one teaspoon of butter in a thick-bottomed non-stick pan or crepe pan over medium heat.
  • Once the butter is hot, pour a ladleful of batter into the center of the pan. Quickly rotate the pan in a circular motion to coat the surface evenly with a thin layer of the batter mixture. Use a spatula or batter spreader as needed to smooth over any holes or thin areas that may develop. Cook the crepe for 2-3 minutes per side, until lightly golden brown on both sides.
  • As each crepe is finished, transfer to a plate. Place a sheet of parchment or wax paper between each cooked crepe to prevent sticking. Continue cooking the remaining batter, stacking the finished crepes between sheets of separator paper. Once all batter is used, the finished crepes are ready for serving.

Assemble

  • Place one crepe on a plate and spread a generous layer of mascarpone cream filling. Fold the crepe in half and then again to form a neat triangular package. Place the stuffed crepe on a serving tray and repeat with the remaining crepes.
  • Once all crepes are assembled, lightly dust the tops with unsweetened cocoa powder and powdered sugar to taste. Serve the tiramisu crepes immediately while the filling is still cool and creamy.