Does anyone else struggle to make crepes as much as me? I love crepes. Especially with Nutella and strawberries. I used to make them all the time. I’d make a batch of batter then I’d cook up a couple each evening and eat them with Nutella and strawberries. This was in high school and I could make a decent crepe. Now? No luck. They just never turn out good. They either burn, or are too thick, or stick to the pan. It is always something else. I am going to make it my personal goal this year to make consistently good crepes.
Luckily for me, you can buy crepes in the stores. Admittedly, they are not as good. But, they are better than the ones I had been making. At least the store bought ones are edible. Mine were going straight from the pan to the garbage! If you have any tricks for making crepes let me know. These tiramisu crepes are really just a riff on tiramisu. All you diehard tiramisu eaters will probably challenge me on this one. They are simply crepes stuffed with tiramisu cream and sprinkled with cocoa powder then served with coffee on the side if desired. Call them what you want though. Vanilla flavored whipped cream with mascarpone cheese rolled in a crepe and sprinkled with cocoa powder -really who cares what it is called. So, call them what you like but I just know you will enjoy them!
Here is what you’ll need
Whip the heavy cream and vanilla
Bring the sugar and water to a boil
Dissolve the gelatin in water
Add the gelatin to the sugar
Beat the eggs
Add the sugar/gelatin mix slowly
Fold in the whipped cream and cheese gently
Add the cream to the crepes and roll
Don’t forget to dust with lots of cocoa powder!
- 1 batch crepes, homemade or store bought
- 8 ounces mascarpone cheese
- 1/2 cup sugar
- 1/8 cup water + 1 1/2 tablespoons
- 1/2 tablespoon gelatin
- 3 egg yolks
- 1 cup heavy cream
- 1/4 tablespoon vanilla
- cocoa powder
- Whip the heavy cream an vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form; set aside.
- Combine the sugar and 1/8 cup of water in a saucepan and bring to a boil.
- Allow to boil for 1 minute, stir often.
- Set aside.
- Dissolve the gelatin in the remaining water.
- Add to the sugar/water mixture and stir.
- Whip the egg yolks in a stand mixer fitted with a whisk attachment.
- Whip until they turn a light yellow in color.
- With the mixer still on gradually add in the gelatin/sugar/water mixture.
- Once combined gently fold in the whipped cream and mascarpone cheese.
- Fill each crepe with about 1/4 cup of filling and roll.
- Sprinkle with cocoa powder.
