Tiramisu Crespelle

3 eggs

1 cup plain flour

1 1/2 cups full cream milk

2 tbsp. caster sugar

2 tsp vanilla

40g butter, melted and slightly cooled

 

180ml water
50g cocoa powder
50g caster sugar
60g dark chocolate, finely chopped

 

250g mascarpone

2500ml double cream, plus extra for garnish
60ml espresso, or strong black coffee, cooled
3 tbsp caster sugar
1 tsp vanilla bean paste

 

To make the chocolate sauce add the water, cocoa powder, sugar and dark chocolate to a small saucepan and whisk to combine and place over medium heat. Whisk constantly until the chocolate melts and becomes smooth in consistency, about 2 minutes. Cool and set aside. 

 

In a large bowl whisk the eggs, vanilla, milk, and cooled butter until well combined. Add in the flour, sugar, and continue to whisk until the mixture turns to a creamy but thin batter. Cover with plastic wrap and place in the refrigerator for 30 minutes for the mixture to thicken.

For the filling add all the ingredients into a large bowl and whisk until the mixture just holds soft peaks.

 

Heat a nonstick or crepe pan over medium to low heat. Optional to add a little butter to the base of the pan, but a good quality non-stick saucepan will work just as well.

 

Pour 1/4 cup of the batter into the saucepan, rotating the pan to make sure the entire base is covered in batter. Cook for 45sec - 1 minute on one side and using a spatula, flip the crespelle over, cooking the other side for a further 30 seconds, or until golden brown. These will cook quickly as the batter are quite thin. Transfer for a plate, covering with paper towel to keep them warm. Continue with the remaining batter.

 

To assemble the tiramisu crespelle add 2 tablespoons of the filling and fold up into a parcel. To do this, fold the two sides slightly over the filling and then roll up, this is almost like make a small burrito. 

To serve add a couple crepes to a plate and dust with a little cocoa powder, drizzle over some of the chocolate sauce and a little extra mascarpone cream.