Difficulty: Easy - for beginners
Serves: 22 servings
â€¢3/4 cup 2% milk
â€¢1/4 cup club soda
â€¢3 tablespoons butter, melted
â€¢2 tablespoons strong brewed coffee
â€¢1 teaspoon vanilla extract
â€¢1 cup all-purpose flour
â€¢3 tablespoons sugar
â€¢2 tablespoons baking cocoa
â€¢1/4 teaspoon salt
â€¢1 carton (8 ounces) Mascarpone cheese
â€¢1 package (8 ounces) cream cheese, softened
â€¢1 cup sugar
â€¢1/4 cup coffee liqueur or strong brewed coffee
â€¢2 tablespoons vanilla extract
â€¢Optional toppings: chocolate syrup, whipped cream and baking cocoa
â€¢In a large bowl, beat the eggs, milk, soda, butter, coffee and vanilla. Combine the flour, sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
â€¢ Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
â€¢ For filling, in a large bowl, beat the cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. Top with chocolate syrup, whipped cream and cocoa if desired. Yield: 22 crepes.