by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30 minutes Cook Time:30 minutes Total Time:1 hour Author: Anne Carter
– Mixing Bowl – Whisk – Crepe Pan – Spatula – Measuring Cups – Sieve – Serving Plate
– 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 – 2 cups milk plus – butter or oil for frying
1. Melt butter, let it cool until handwarm, then set aside. 2. 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).
3. Cover the bowl and set aside for 30-45 minutes. 4. 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.
5. Meanwhile, prepare the cream: mix mascarpone and cream cheese until fluffy. Add confectioners’ sugar, espresso powder, and amaretto. Chill for 30 minutes. 6. 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.