Chocolate Almond Tiramisu Crepes Recipes
TIRAMISU CREPES
Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 413 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 209mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 8g protein.
CHOCOLATE ALMOND TIRAMISU CREPES
Simply decadent! But don't tell your guests it's low-cal, they'll never know the difference and thank you later!
Provided by Wildflour
Categories Dessert
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 174, Fat 8, SaturatedFat 1.3, Cholesterol 80.3, Sodium 37.5, Carbohydrate 18.7, Fiber 2.2, Sugar 8.6, Protein 5.3
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- If you’ve never made crepes before, I strongly recommend reviewing my How to Make Crepes tutorial post, which includes plenty of helpful success tips and a video tutorial.
- Melt 6 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day. This time in the refrigerator is imperative because it gives the flour a chance to become fully hydrated.
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