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Breakfast / Brunch

Tiramisù Crêpes with mascarpone

Sweet (but not too sweet) and creamy, Tiramisù Crêpes are the perfect pièce de résistance at the end of a meal. With the French Crêpes recipe, you can easily springboard into crêpe heaven. Delicate crêpes wrap around billowy tiramisù-inspired pastry cream for a light-tasting dessert... (shhh, it’s not low-cal).


8 servings (8 crêpes)

Total Time

40 minutes + chilling

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For the pastry cream, whisk together granulated sugar, cornstarch, egg yolks, and salt.

Heat half-and-half in a saucepan over medium until steam rises from pan and bubbles form around edges. Slowly ladle half of the half-and-half into the egg mixture, whisking constantly; pour back into remaining half-and-half in pan. Bring mixture to a boil over medium heat, whisking constantly until pastry cream is thickened, about 2 minutes.

Off heat, whisk in butter, espresso powder, and vanilla.

Transfer pastry cream to a bowl; cool slightly, whisking often, 12 minutes, then whisk in mascarpone until smooth. Cover surface of pastry cream with plastic wrap; chill at least 2 hours (or up to overnight).

For the whipped cream, whip heavy cream with a hand mixer on medium speed to soft peaks. Add Marsala and powdered sugar; whip to medium-firm peaks and reserve 1 cup to top crêpes.

Gently fold remaining whipped cream, in several increments, into chilled pastry cream for the filling.

To assemble crêpes, spread about ⅓ cup filling onto a crêpe, fold crêpe in half, then into fourths. Arrange crêpe on a plate; top with a dollop of reserved whipped cream. Top crêpe with cocoa powder and chocolate-covered espresso beans. Assemble remaining crêpes.

To prevent the eggs from curdling, drizzle the warm half-and-half into the egg mixture while whisking.

To prevent the eggs from curdling, drizzle the warm half-and-half into the egg mixture while whisking.

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