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Two Mascarpone Crepes with a Coffee SyrupMascarpone Crepes with a Coffee Syrup on a white plate.
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Mascarpone Crepes with Coffee Syrup

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.
Course Dessert
Cuisine N/A
Keyword breakfast, brunch, chocolate, coffee, crepe, dessert, mascarpone
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour
Servings 8 Crepes

Ingredients

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

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.