Mascarpone Crepes with Coffee Syrup

Name: Mascarpone Crepes with Coffee Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 8 Crepes
Ingredients: 1 cup (125 grams) all-purpose flour; 1 tablespoon (13 grams) granulated sugar; 1/4 teaspoon salt; 1 cup (240 milliliters) milk; 2 large eggs; 2 tablespoons (30 grams) unsalted butter; 1 pound (450 grams) mascarpone; 1/2 cup (50 grams) powdered sugar; 1 tablespoon (15 milliliters) brandy or marsala; 1 tablespoon (15 milliliters) heavy cream; 1 teaspoon (5 milliliters) vanilla extract; 1/2 cup (118 milliliters) espresso or strongly brewed coffee; 1/4 cup (50 grams) granulated sugar; 1/4 cup (25 grams) unsweetened cocoa powder; 1 tablespoon (15 grams) unsalted butter; 1 teaspoon (5 milliliters) vanilla extract

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings
8 Crepes
Course
Dessert
Cuisine
International

Mascarpone Crepes with Coffee Syrup

Iris Warren

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A recipe for Mascarpone Crepes with Coffee Syrup! Light crepes are filled with sweet mascarpone and topped with a drizzle of coffee chocolate syrup for quite the decadent brunch or dessert.

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Ingredients

Servings

Crepes:

1 cup (125 grams) all-purpose flour
1 tablespoon (13 grams) granulated sugar
1/4 teaspoon salt
1 cup (240 milliliters) milk
2 large eggs
2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan

Mascarpone Filling:

1 pound (450 grams) mascarpone room temperature
1/2 cup (50 grams) powdered sugar
1 tablespoon (15 milliliters) brandy or marsala or heavy cream
1 tablespoon (15 milliliters) heavy cream
1 teaspoon (5 milliliters) vanilla extract

Coffee Syrup:

1/2 cup (118 milliliters) espresso or strongly brewed coffee
1/4 cup (50 grams) granulated sugar
1/4 cup (25 grams) unsweetened cocoa powder
1 tablespoon (15 grams) unsalted butter
1 teaspoon (5 milliliters) vanilla extract

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Instructions

To make the crepes:

In a large bowl, whisk together the flour, sugar, and salt.
In a medium bowl, whisk together the milk, eggs, and melted butter. Whisk into the flour mixture until smooth and no lumps remain.
Cover the bowl and set aside for 30 minutes.

To make the Mascarone Filling:

In a large bowl, beat together the mascarpone and powdered sugar until well blended. Mix in the brandy, heavy cream, and vanilla extract until smooth and creamy.

To make the Coffee Syrup:

In a small saucepan, whisk together the espresso, sugar, and cocoa powder over medium heat.
Once starting to bubble, reduce heat to a simmer and cook, stirring often, until starting to thicken and all the sugar has dissolved, about 5 minutes.
Reduce heat to lowest setting and whisk in the butter and vanilla extract. Keep warm until ready to serve.

To assemble:

Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
Allow the crepes to cool to room temperature, then spread a thin layer of filling down the center of the crepe. Fold the sides of the crepe over the filling to make a triangle. Repeat with remaining crepes.
Drizzle the crepes with the Coffee syrup and serve immediately.