1/2 cup (120 milliliters) butter
1/2 cup (120 milliliters) sugar
1/8 teaspoon (0.5 milliliters) salt
3 cups (720 milliliters) milk
3 tablespoons (45 milliliters) coffee liqueur
3 tablespoons (45 milliliters) twice-brewed espresso
2 cups (480 milliliters) flour
1 kilogram mascarpone
1/2 teaspoon (2.5 milliliters) salt
1/2 cup (120 milliliters) icing sugar
1/2 cup (120 milliliters) espresso
2 tablespoons (30 milliliters) espresso powder
2 tablespoons (30 milliliters) brandy
2 cups (480 milliliters) heavy cream
Cocoa powder, for dusting
Espresso powder, for dusting
Chocolate shavings, for garnish
- Add butter to a small pot and cook on low until starting to brown.
- Remove from heat, pour into a bowl, and let cool.
- In a separate bowl, whisk eggs.
- Pour eggs into browned butter and whisk to incorporate.
- Add sugar and salt and mix.
- Pour in milk and whisk.
- Add coffee liqueur and espresso and mix in.
- Sift in flour and incorporate.
- Add crepe batter to a crepe pan or non-stick skillet using a 60 gram ladle – make sure that it is in a thin even layer. Cook on low heat.
- Once the crepe starts to lift up at the edges and bubble in the centre, flip carefully.
- Once cooked on both sides, transfer to a plate.
- Repeat until all batter is used up (about 20-25 crepes).
- Let crepe stack cool.
- To make filling, whip mascarpone, salt, and icing sugar together in a bowl.
- Add espresso, espresso powder, and brandy and incorporate.
- In a separate bowl, whisk cream until thick.
- Fold cream into mascarpone mixture reserving about one cup (240 milliliters) for decoration.
- To assemble, place a crepe on a plate.
- Spread a three millimeter layer of filling on top.
- Sprinkle with cocoa powder.
- Place another crepe on top, add filling, and dust with cocoa powder.
- Repeat until all crepes and filling have been used.
- Dust with cocoa powder, espresso powder, and use remaining filling to pipe rosettes for garnish.
- Add chocolate shavings over top.