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
1 pinch
1 tablespoon
300 grams
1
Lemon (zested)
600 milliliters
3
1 tablespoon
Clarified butter (for greasing)
For the coffee cream
6
fresh Egg yolks
2 tablespoons
1 pinch
60 milliliters
60 milliliters
200 grams
For garnish
100 grams
white Chocolate

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.