Chocolate Almond Tiramisu Crepes Recipes

TIRAMISU CREPES

Steps:

• In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

CHOCOLATE ALMOND TIRAMISU CREPES

Steps:

• In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
• Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
• Set aside or chill if desired.
• Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
• Divide filling and place evenly down center of each crepe.
• One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
• Place each Lady Finger on top of filling down center of each crepe.
• Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
• Drizzle each with 1 Tbl. s/f chocolate syrup.
• Top each with a 1/4 cup s/f Cool Whip.
• Sprinkle each with sliced almonds.
• Top each with a fresh cherry.
• Sprinkle each with cocoa powder.
• Serve immediately.
• Serves 2-4.
• *If pits are not removed, please warn guests!