Crepes with Coffee Mascarpone Cream
Delicate, thin, fluffy Crepes filled with a silky and delicious Coffee Mascarpone Cream.
Servings: 22
Ingredients
For the Crepes
- 3-1/2 cups all-purpose flour
- pinch of salt
- 4 cups 2% milk
- 4 eggs
- 1/4 cup canola oil
- PAM Cooking Spray
For the Coffee Mascarpone Cream
- 4 teaspoons instant espresso powder
- 1 tablespoon water
- 1 cup chilled heavy whipping cream
- 1/2 cup mascarpone cheese , room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together flour and salt; set aside.
- In a separate large mixing bowl, whisk together milk, eggs and oil.
- Gradually add milk mixture to flour mixture, whisking until smooth.
- Let stand 20 minutes.
- Lightly grease a large nonstick frying pan, or a crepe pan, with PAM cooking spray and set over medium heat.
- Add 1/3-cup batter and swirl to completely cover bottom of pan.
- Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 to 3 minutes.
- Flip the crepe and continue to cook for 30 to 45 seconds, or until lightly browned.
- Remove crepe from pan and repeat with remaining batter.
- Coat pan with cooking spray in between each crepe
- Keep crepes covered
Prepare the Coffee Mascarpone Cream
- In a large mixing bowl, stir espresso into 1 tablespoon water until coffee dissolves.
- Add cream, mascarpone, sugar, and vanilla.
- Beat until filling is thick and smooth.
- Spread the Coffee Mascarpone Cream inside each crepe.
- Roll or fold the crepe and serve.
Nutrition
Calories: 158kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 38mg | Potassium: 94mg | Fiber: 0g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.5mg
