Tiramisu Crepe Dessert

Yields12 ServingsPrep Time40 mins

This classic dessert gets an upgrade when served in a chocolate crepe!

4 eggs

1 ¾ cups milk

1 tsp vanilla extract

1 ½ cups flour

1 tbsp cornstarch

¼ cup cocoa

3 tbsp granulated sugar

¼ tsp kosher salt

3 tbsp light olive oil or melted butter

For the filling:

16 oz dairy heavy cream

16 oz whipped cream cheese

1 cup confectioner’s sugar

1 tbsp pure vanilla extract

3 tbsp coffee liqueur

Soaking liquid for ladyfingers:

¾ cup hot water

1 tbsp instant coffee grounds

¼ cup coffee liqueur

12 ladyfinger cookies

In a medium bowl, beat eggs, milk and vanilla. Stir in flour, cornstarch, cocoa, sugar and salt. Mix until well-combined. Let batter rest for 30 Minutes

Heat oil in a 10” crepe pan. Using 1/3 cup batter, fry 2 - 3Minutes minutes on each side or until firm. Remove from pan and set aside. Repeat with remaining batter. You should have 12 crepes.

Beat the heavy cream until stiff and set aside. In a separate bowl, combine cream cheese, sugar, vanilla extract and coffee liqueur. Add heavy cream and fold to combine.

Dissolve coffee granules in hot water. Add coffee liqueur, stir to combine.

Lay a crepe on your work surface. Spread 2 tablespoons filling over the crepe. Dip a lady finger in the soaking liquid. Place at one edge of the crepe and roll up, tucking in the ends if you prefer. Repeat with remaining crepes.

Serve at room temperature.

Nutrition Facts

12 servings

Serving size

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Tiramisu Crepe Dessert