Recette chandeleur : crêpes façon tiramisu

Ingredients

• 250 g All-Purpose Flour (sifted)
• 30 g Granulated Sugar (for the crepe batter)
• 1 g Salt (pinch, for the batter)
• 5 large Eggs (room temperature)
• 500 ml Milk (whole or 2% milk)
• 50 g Unsalted Butter (melted, can substitute neutral oil)
• 4 Gelatin Sheets (softened in cold water)
• 60 ml Water (cold, for gelatin soak)
• 120 ml Espresso Coffee (freshly brewed, still warm)
• 250 g Mascarpone Cheese (softened)
• 300 ml Heavy Cream (chilled)
• 50 g Powdered Sugar (for sweetening the chantilly)
• 2 tbsp Cocoa Powder (for dusting)

Instructions

1. Make Crepe Batter

   In a mixing bowl whisk together the flour, sugar and a pinch of salt. Make a well in the centre, crack in 4 eggs and whisk gently, adding a fifth egg if the batter looks dry.

   Time: PT15M

2. Incorporate Milk and Butter

   Gradually pour the milk into the batter while whisking continuously to prevent lumps. Finally stir in the melted butter (or neutral oil) until the batter is smooth and glossy.

   Time: PT10M

3. Rest Batter

   Cover the bowl with plastic wrap and refrigerate for 1 hour to let the gluten relax.

   Time: PT1H

4. Cook Crepes

   Heat a non‑stick frying pan over medium heat, brush lightly with butter or oil. Pour a thin layer of batter, swirl to cover the surface, and cook 1 minute per side until lightly golden. Repeat until batter is used, keeping the pan at a steady medium temperature.

   Time: PT30M

   Temperature: Medium heat

5. Soak Gelatin

   Place the gelatin sheets in a small bowl with 60 ml cold water and let them soften for 5 minutes.

   Time: PT5M

6. Dissolve Gelatin in Coffee

   Brew 120 ml strong espresso and keep it warm. Squeeze excess water from the gelatin sheets, add them to the hot coffee and stir until fully dissolved.

   Time: PT5M

7. Combine Mascarpone and Coffee

   In a bowl, gently soften the mascarpone, then fold in the coffee‑gelatin mixture until smooth. Refrigerate the mixture while you whip the cream.

   Time: PT5M

8. Whip Chantilly Cream

   Chill a mixing bowl and the heavy cream for at least 2 hours. Using a stand mixer, beat the cream on medium speed until soft peaks form, then gradually add powdered sugar and continue beating to stiff peaks.

   Time: PT10M

9. Fold Cream into Mascarpone Mixture

   Gently fold the whipped chantilly into the mascarpone‑coffee mixture until fully incorporated, taking care not to deflate the cream.

   Time: PT5M

10. Assemble the Crepe Cake

    Place one crepe on a serving plate, spread a thin layer of the tiramisu cream, then top with another crepe. Continue alternating crepes and cream, ending with a crepe on top. Spread the remaining cream over the top and sides, then dust generously with cocoa powder.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g