Servings: 8
Equipment
- Crepe Pan
- Spatula
- Sieve
- Serving Plate
Ingredients
For the crêpes
- 1 2/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 tsp. salt
- 4 medium eggs
- 4 medium egg yolks
- 1/2 cup butter melted and cooled
- 2 cups milk plus more if needed
- butter or oil for frying
For the mascarpone cream
- 26.5 oz. mascarpone
- 7.5 oz. cream cheese
- 1 1/4 cups confectioners’ sugar
- 1 tsp. instant espresso powder
- 3 –4 tbsp. amaretto
- 1.8 oz. cocoa powder
Instructions
- Melt butter, let it cool until handwarm, then set aside.
- In a large bowl, combine flour, sugar, and salt. In a separate bowl, whisk eggs and yolks, then add to the flour mixture. Slowly pour in melted butter while mixing. Gradually add milk until batter is smooth (not too thick).
- Cover the bowl and set aside for 30-45 minutes.
- Heat a crêpe pan with butter or oil. Cook crêpes until golden on both sides, about 7 inches in diameter. Stack on a plate and refrigerate for 1 hour.
- Meanwhile, prepare the cream: mix mascarpone and cream cheese until fluffy. Add confectioners’ sugar, espresso powder, and amaretto. Chill for 30 minutes.
- To assemble, spread a thin layer of cream on the first crêpe, dust with cocoa powder, and place another crêpe on top. Repeat layering until desired height. Spread remaining cream on top or use a piping bag.
- Refrigerate for 30 minutes, dust with cocoa powder, then serve. Store leftovers covered in the fridge. If liquid appears around the cake, simply remove and enjoy!