Today my blog is two years old! A huge thank you to all of you for your support. In celebration of two years, I am hosting a giveaway today. I wanted to offer you some specialty products to help make some of the recipes on my blog. I looked through my Amazon purchases over the past few years and picked out some of my most used supplies for European Cooking: a crepe pan, a spaetzle maker, and a gnocchi board.
I used the crepe pan to make today’s recipe, Mascarpone Crepes with a Coffee Cocoa Drizzle. The flavor of these crepes is reminiscent of tiramisu. The crepes are filled with a chilled mascarpone cream and topped with a cocoa and coffee powder sauce. They make a delicious and decadent breakfast or dessert. Chad bought me the Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan over a year ago. Once seasoned, this pan has worked perfectly. The more it is used, the more non-stick it becomes. Here are some other recipes you can use with the crepe pan: Peanut Butter Crepes with Cinnamon Cream Cheese Filling, German Crepe Soup, Strawberry Nutella Cheesecake Crepes, Russian Crepes, South African Crepes with Cinnamon Sugar, Hungarian Stuffed Crepes, Pumpkin Crepes with Cinnamon Mascarpone Filling, and Vanilla Bean Crepe Trio.
The V581 Gnocchi Board is not essential for making gnocchi, but I have definitely preferred it over using a fork. I previously used it in this recipe: Purple Gnocchi in Lemon Cream Sauce. You can also use it to make various pasta shapes such as Garganelli.
The Norpro Stainless Steel Spaetzle Maker is helpful for making German and Central European Pasta. You can use a colander and spoon, but the Spaetzle maker makes it a bit easier. You can use it for the following recipes: Hungarian Dumplings with Eggs, German Herb Pasta, Kasnocken, and German Pasta with Mushrooms.
For the giveaway: I am giving one lucky reader a new Paderno World Cuisine 10 1/4-Inch Carbon Steel Crepe Pan, V581 Gnocchi Board, and Norpro Stainless Steel Spaetzle Maker-a retail price of 48.50 American dollars!
Giveaway Entry Rules: Enter to win a 10 Inch Carbon Steel Crepe Pan, Gnocchi Board, and Spaetzle Maker. No purchase necessary. You must be 18 years or older and reside in the continental United States. The giveaway will open on Thursday, October 30, 2014 and close on Wednesday, November 5, 2014 at 11:59 pm EST. One winner will be randomly chosen from the comments via Random.org and contacted via the email (so please give your email in the email section of the comment form- only I will see it) given and on this post. The number of eligible entries received determine the odds of winning. You will have 24 hours to respond via email or another comment will be randomly chosen. Void where prohibited by law.
Mandatory Entry: Leave one comment on this post answering the following question- What is your favorite specialty kitchen appliance or gadget?
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Disclaimer and Disclosure: All opinions stated here are my own. I am hosting this giveaway and bought all the items on Amazon.com.
Mascarpone Crepes with a Coffee Cocoa Drizzle
Adapted from Trampling Rose
1/2 cup heavy cream
1 tablespoon granulated sugar
1/2 cup mascarpone, room temperature
1 cup all purpose flour
1/4 teaspoon salt
1 cup milk
3 tablespoons unsalted butter, melted and divided
1/2 cup powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee
2-3 tablespoons milk
Using a hand or stand mixer, beat together cream and sugar until soft peaks form. Gently fold in mascarpone until smooth. Refrigerate until ready to serve.
Place a crepe pan or 10 inch skillet over medium heat.
In a large bowl, whisk together flour and salt. Mix in eggs, then slowly beat in milk until no lumps remain. Mix in 2 tablespoons of the melted butter.
Once the skillet is thoroughly heated, grease with some of the remaining butter. Pour a ladleful of batter, about 1/3 cup, into the center of the pan, then quickly tilt in a circle to coat the bottom of the pan in a thin layer. Adjust the temperature as needed between medium and medium-low to prevent the crepes from getting too dark. Cook until the top is set and the bottom is barely golden. Gently flip and cook until barely golden. Remove to a plate and repeat with remaining batter.
Allow the crepes to cool to room temperature before spreading filling, about 2 tablespoons, along the center of each crepe. Roll the crepes to enclose the filling and place on serving dish seam side down.
To make the drizzle: In a small bowl, whisk together powdered sugar, cocoa powder, and coffee powder. Slowly whisk in 2 tablespoons milk until no lumps remain. If too thick, add a little more cream. If too thin, add a little more powdered sugar.
Drizzle over filled crepes and serve immediately.