My boys had tiramisu for the first time, not too long ago, and liked it so much that they asked if I could make it for the blog. I thought for a minute and asked if tiramisu crepes for one or Sunday breakfasts would do. They loved the idea so the last time I was at the store I picked up a carton of mascarpone cheese so I could get to work figuring out how to make my crepe idea happen. This morning, while they slept and the snow which was supposed to be rain fluffed up the frozen-over ground outside that has me slipping and sliding all over the place when I need to be out there, I gathered my ingredients and started whipping, mixing, swirling, and flipping.
I started making crepes when I was a kid, once I realized that the “German pancakes” my mother made for my sister and me, that were probably our favorite thing she would whip up in the kitchen, were really French crepes. When friends of ours made them on a crepe maker, an electrical appliance with a convex surface, I was in awe as I watched them pour on the batter and wrap the finished warm crepes around sweetened sour cream. Yum!
These days, I try not to make crepes too often, but when I do, they are usually stuffed with sweet things and served for breakfast, or brunch since it takes me so long to make them one at a time in my crepe pan. But savory crepes are fun, too, because they are so versatile. I use them when I make manicotti, and my family really likes it when I stuff them with chicken, vegetables, and cheesy cream sauce.
These turned out to be way too sweet and rich to eat in the morning on an empty stomach, so definitely should be treated as dessert crepes.
I got myself into a little trouble with the mascarpone cream because I wanted it to have the flavor of espresso and almond, but needed to thicken it up with confectioner’s sugar enough to spoon into the crepes after adding the liquids. I ended up with the flavor and sweetness I was looking for, but WOW were they rich! And this is why when I make sweet breakfasts on Sundays we skip lunch and don’t eat dinner until around 8 p.m., usually in front of the t.v. while we watch the previous week’s The Walking Dead episode replay and the new episode that airs right after it.
To simulate the taste of tiramisu I adapted my Basic Crepes recipe, but substituted espresso for some of the milk.
I also added almond extract, sugar, and a bit more milk. Because we try to avoid white flour when it’s reasonable, I used whole wheat flour in today’s crepe batter, a very, very finely ground whole wheat, Wheat Montana Prairie Gold 100% Whole Wheat Flour, so no one even noticed the difference. Wheat Montana’s flour is not organic, but it is non-GMO verified.
Tiramisu Crepe Batter:
1 c. flour
Pinch of pink Himalayan salt
1/4 c. raw sugar
2 extra large eggs
1 1/2 c. milk
1/2 c. espresso, cooled
1 tsp. almond extract
2 T melted butter
Almond Espresso Mascarpone Cream:
8 oz. mascarpone cheese
2 tsp. almond extract
3 T espresso, cooled
1 1/2 c. confectioner’s sugar
1/4 tsp. pink Himalayan salt, less if using table salt
Cocoa for garnish
To make the crepe batter, stir together the flour, salt, and sugar. Beat in the eggs and melted butter. Whisk in the milk, espresso, and almond extract.
Combine all of the ingredients for the mascarpone cream.
Make the crepes in a hot crepe pan or non-stick skillet.
Spoon in a line of mascarpone cream.
Spoon a dollop on top of the crepes, and dust them with a little cocoa.
Yield: 7 to 14 servings.