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.
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 sharing a recipe for these Mascarpone Crepes with Coffee Syrup inspired by one of my favorite desserts, Tiramisu! These crepes have three different components, but come together relative easily. After allowing to rest for 30 minutes, the crepes are cooked in thin layers until golden and filled with a sweetened mascarpone spread.
Immediately before serving, top with a coffee-based chocolate (mocha) syrup. I also like to add a little whipped cream on top and fresh berries. Grated chocolate or a dusting of cocoa powder would also be a nice touch.
A few tips
I usually just whisk the ingredients for the crepes together in a large bowl until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until smooth. Allow the mixture to rest for about 30 minutes covered before cooking.
I use a crepe pan to make the crepes, but a well seasoned skillet would also work well. The trick to thin crepes is a thoroughly heated pan and pouring in the batter (about 1/4 cup, 60 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust the heat between medium and low as needed.
If the batter is too thin, add a little more flour until it is thick enough to coat the bottom of the pan in a thin layer. If it is too thick, add a splash or two of milk.
I added a splash of brandy (or marsala) along with the heavy cream to the mascarpone filling. If avoiding alcohol, simply substitute with more heavy cream.
The Coffee Syrup is best when still warm. If it is too thick to drizzle, thin with a little more coffee or water. The amount in the recipe is perfect for a light drizzle. It can easily be doubled if you want a heavier coating.
Looking for more Tiramisu-inspired desserts?
Mascarpone Crepes with Coffee Syrup Recipe
Adapted from Trampling Rose
Mascarpone Crepes with Coffee Syrup
- 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
- 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
- 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
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.
- 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.