Crêpes with Coffee Cream

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Crêpes with Coffee Cream
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the crêpes
Crepe
1 pinch salt
1 tablespoon sugar
300 grams Pastry flour
1 lemon (zested)
600 milliliters milk
3 eggs
1 tablespoon Cognac
clarified butter (for greasing)
For the coffee cream
6 fresh egg yolks
2 tablespoons powdered sugar
1 pinch salt
60 milliliters Marsala wine
60 milliliters Coffee liqueur
200 grams whipped Whipped cream
For garnish
100 grams white Chocolate
How healthy are the main ingredients?
Whipped creamChocolatesugarsaltlemonegg

Preparation steps

1.

For the crêpes: Combine all ingredients (except the clarified butter) in a mixing bowl and beat with an electric hand mixer. Cover and let rest for 20 minutes.

2.

Fry thin, small crêpes (about 15 cm, approximately 6 inches, in diameter) in hot clarified butter and transfer cooked crêpes onto paper towels. (Should make 12 crêpes).

3.

For the coffee cream: Mix the yolks, powdered sugar, salt and 1 tablespoon water in a metal bowl and stir in the hot water and beat with a hand mixer until frothy, then gradually mix in the Marsala and coffee liqueur.

4.

Fold the whipped cream into the coffee cream and distribute onto 8 crêpes. Stack these crêpes 2 each and then top with the remaining crêpes. (To make stacks of 3 crêpes each with coffee cream in between the layers).

5.

To serve, place each crêpes stack on a plate, dust with powdered sugar and garnish with thinly planed curls of white chocolate. Best served with cappuccino.