Mascarpone Crepes with Coffee Syrup
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
8 Crepes
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Course
Dessert
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Cuisine
International
Mascarpone Crepes with Coffee Syrup
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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
Crepes:
- 1 cup all-purpose flour 125 grams
- 1 tablespoon granulated sugar 13 grams
- 1/4 teaspoon salt
- 1 cup milk 240 milliliters
- 2 egg large
- 2 tablespoons butter melted and slightly cooled, plus more for greasing the pan, unsalted
Mascarpone Filling:
- 1 pound mascarpone cheese room temperature, 450 grams
- 1/2 cup powdered sugar 50 grams
- 1 tablespoon brandy or heavy cream, or marsala, 15 milliliters
- 1 tablespoon heavy cream 15 milliliters
- 1 teaspoon vanilla extract 5 milliliters
Coffee Syrup:
- 1/2 cup espresso or strongly brewed coffee, 118 milliliters
- 1/4 cup granulated sugar 50 grams
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon butter unsalted, 15 grams
- 1 teaspoon vanilla extract 5 milliliters
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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