Tiramisu crepe flowers
By Christina Christofi
Preparation time: 30 minutes
Cooking time: 15 minutes
Difficulty: 4/10
Serves: 4-5
Ingredients
For the crepes:
- 600 ml whole milk
- 270 g All-Purpose flour
- 4 medium eggs
- 50 g butter
- 50 g sugar
Add to basket if you don't already have:
- 1 pinch salt
For the filling:
- 200 g cream
- 250 g mascarpone
- 50 g powdered sugar
- 50 ml espresso coffee
Add to basket if you don't already have:
- 10 ml commandaria wine
- 1-2 tbsp cocoa powder for dusting
Preparation
- For the crepes, add all ingredients to a bowl and hand mix with a whisk, until you have a smooth batter. (If the batter clumps, pass it through a sieve.)
- Cover the bowl with plastic wrap and place in the fridge to rest (for 1 hour minimum).
- Add a few drops of seed oil to a non-stick pan and spread evenly. Place the pan over medium heat and start making the crepes.
- Measure a soup ladle of batter and add it to the pan.
- The crepe is ready once it starts lifting off the pan. Flip and cook well on the other side as well.
- While preparing the crepes, place all the ingredients for the filling in a bowl, and stir with a whisk. (If the batter clumps, pass it through a sieve.) Keep in the fridge until it’s time to use.
- When the crepes are ready, let them cool and begin assembling. Spread the tiramisu cream on the entire surface of the crepe. Fold in half and roll. You should now have the middle of a “flower”. Take the second crepe, spread the tiramisu cream on its entire surface. Fold in half and this time spread more cream on its surface. Use this crepe to wrap the first one to start creating the effect of petals to your “flower”. Use 2-3 crepes per individual “flower”. Dust with cocoa powder and serve.