Tiramisu Crêpes

Instructions

1. In a mixing bowl, whisk together the flour, sugar, and salt.
2. Add eggs, milk, melted butter, and vanilla extract to the dry ingredients and whisk until the batter is smooth and no lumps remain.
3. Let the batter rest at room temperature for 30 minutes to allow the flour to hydrate.
4. Heat a nonstick skillet over medium heat and lightly grease it with butter.
5. Pour about 1/4 cup (60 ml) of batter into the skillet, swirling to evenly coat the bottom in a thin layer.
6. Cook crêpe until the edges lift and the bottom is lightly golden, about 1 to 2 minutes, then flip and cook the other side for about 30 seconds.
7. Transfer cooked crêpes to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter.
8. Meanwhile, prepare the tiramisu filling: In a chilled bowl, beat the heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until stiff peaks form.
9. In a separate bowl, soften the mascarpone cheese by stirring gently, then fold the whipped cream into the mascarpone until smooth and combined.
10. Mix cooled espresso with coffee liqueur (if using) in a shallow dish for dipping the crêpes.
11. To assemble, briefly dip each crêpe into the espresso mixture, then spread a generous layer of mascarpone cream over half of the crêpe.
12. Fold the crêpe in half, then fold again to form a quarter, and arrange on a serving plate.
13. Repeat with all crêpes and dust the assembled crêpes generously with unsweetened cocoa powder.
14. Chill the assembled crêpes in the refrigerator for 15 minutes before serving for best flavor.