Recette chandeleur : crêpes façon tiramisu
Recette chandeleur : crêpes façon tiramisu is a medium French recipe that serves 8. 350 calories per serving. Recipe by 750g on YouTube.
Prep: 2 hrs 30 min | Cook: 30 min | Total: 3 hrs 20 min
Cost: $9.41 total, $1.18 per serving
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
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
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
Rest Batter
Cover the bowl with plastic wrap and refrigerate for 1 hour to let the gluten relax.
Time: PT1H
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
Soak Gelatin
Place the gelatin sheets in a small bowl with 60 ml cold water and let them soften for 5 minutes.
Time: PT5M
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
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
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
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
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
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Eggs, Milk, Butter, Mascarpone, Heavy Cream, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour, Gluten‑Free Flour Blend
- Instead of Granulated Sugar: Caster Sugar
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Milk: Almond milk, Oat milk
- Instead of Unsalted Butter: Vegetable oil, Canola oil
- Instead of Gelatin Sheets: Powdered gelatin (1 tsp)
- Instead of Espresso Coffee: Strong brewed coffee
- Instead of Mascarpone Cheese: Cream cheese (with extra cream)
- Instead of Heavy Cream: Whipping cream
- Instead of Powdered Sugar: Granulated sugar (blended)
- Instead of Cocoa Powder: Unsweetened chocolate shavings
Equipment Needed
- Mixing Bowl
- Whisk
- Frying Pan
- Spatula
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Saucepan
- Stand Mixer or Hand Mixer
- Piping Bag (optional) (optional)
Critical Steps — Do Not Skip
- Ensuring the crepe batter is lump‑free before resting.
- Fully dissolving gelatin in warm coffee to avoid grainy texture.
- Folding the whipped cream gently to keep the filling airy.
- Cooking each crepe on medium heat to prevent tearing or over‑browning.
Chef Tips from the Video
- Use room‑temperature eggs for a smoother batter.
- Sift the flour to aerate it and prevent clumps.
- Chill the mixing bowl and whisk for the chantilly at least 2 hours for maximum volume.
- A strong espresso gives the authentic tiramisu flavor; avoid instant coffee powder.
- Dust cocoa powder just before serving to keep it fresh and vibrant.
Troubleshooting
Batter has lumps.
Sift the flour before mixing and add the milk very slowly while whisking vigorously.
Crepes tear or stick to the pan.
Ensure the pan is properly greased and at a steady medium heat; let the batter spread thinly before flipping.
Cream is too runny.
Make sure the gelatin is fully dissolved and the whipped cream has reached stiff peaks before folding.
Gelatin does not set.
Confirm the gelatin was fully softened in cold water and dissolved in warm coffee; if needed, add a little extra gelatin dissolved in a teaspoon of hot water.
Storage
Refrigerator: Cover tightly and store for up to 2 days.
Freezer: Not recommended; texture of the cream may separate.
Room temperature: Can sit at room temperature for up to 1 hour before serving.
Make-Ahead Tips
- The crepe batter can be prepared a day ahead and kept refrigerated.
- Mascarpone‑coffee cream can be made 24 hours in advance; keep chilled.
- Assemble the cake no more than 2 hours before serving to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of Crepe Tiramisu Cake in French dessert tradition?
Crepe Tiramisu Cake is a modern French‑Italian fusion that takes the classic French crêpe, a staple of French patisserie, and layers it with the iconic Italian tiramisu filling. It reflects the contemporary trend of blending beloved desserts from neighboring cuisines for celebratory occasions.
What are the traditional regional variations of tiramisu in French cuisine compared to Italian tiramisu?
In France, tiramisu is often adapted with lighter mascarpone creams and may incorporate French liqueurs such as Grand Marnier. The Crepe Tiramisu Cake uses coffee‑flavored mascarpone between delicate crêpes, a variation that differs from the classic Italian layered ladyfinger version.
How is Crepe Tiramisu Cake traditionally served in French celebrations?
It is typically presented as a centerpiece dessert at birthdays, weddings, or holiday gatherings, sliced into elegant portions and dusted with cocoa. The cake is served chilled, allowing the coffee‑mascarpone cream to set and the flavors to meld.
What occasions or celebrations is Crepe Tiramisu Cake traditionally associated with in French culture?
While not a historic French tradition, the Crepe Tiramisu Cake has become popular for festive occasions such as birthdays, anniversaries, and end‑of‑year celebrations where a sophisticated yet approachable dessert is desired.
What authentic traditional ingredients are essential for Crepe Tiramisu Cake versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, eggs, milk, butter, gelatin sheets, espresso coffee, mascarpone, heavy cream, powdered sugar, and cocoa powder. Acceptable substitutes are neutral oil for butter, almond or oat milk for dairy milk, and powdered gelatin if sheets are unavailable.
What other French desserts pair well with Crepe Tiramisu Cake?
Light fruit tarts, a classic French apple crumble, or a simple vanilla crème brûlée complement the rich coffee‑cream flavors of the Crepe Tiramisu Cake without overwhelming the palate.
What are the most common mistakes to avoid when making Crepe Tiramisu Cake at home?
Common errors include over‑mixing the batter (which creates tough crepes), not fully dissolving gelatin (resulting in grainy cream), folding the whipped cream too vigorously (deflating it), and cooking crepes on too high heat, which makes them brittle.
Why does this Crepe Tiramisu Cake recipe use gelatin sheets instead of powdered gelatin?
Gelatin sheets dissolve more evenly in warm coffee, giving a smoother texture to the tiramisu cream. Powdered gelatin can clump if not properly hydrated, which may affect the final consistency.
Can I make Crepe Tiramisu Cake ahead of time and how should I store it?
Yes. Prepare the crepes and tiramisu cream up to 24 hours in advance, keep each component covered in the refrigerator, and assemble the cake a few hours before serving. Store the finished cake refrigerated and consume within 2 days.
What texture and appearance should I look for when making Crepe Tiramisu Cake?
Each crepe should be thin, flexible, and lightly golden. The cream layer must be smooth, glossy, and hold its shape without running. The finished cake should have even layers, a glossy cream surface, and a generous dusting of cocoa.
How do I know when the crepes are done cooking for Crepe Tiramisu Cake?
A crepe is done when the edges lift easily from the pan, the surface is no longer wet, and the underside is lightly golden. Flip after about 1 minute; the second side needs only about 30 seconds.
What does the YouTube channel 750g specialize in?
The YouTube channel 750g specializes in clear, step‑by‑step cooking tutorials that focus on everyday home cooking, often highlighting classic French techniques and approachable recipes for a wide audience.
How does the YouTube channel 750g's approach to French dessert cooking differ from other French cooking channels?
Channel 750g emphasizes practical tips, such as avoiding lumps in batter and using simple kitchen tools, while many other French channels focus on more elaborate techniques. 750g aims for recipes that home cooks can execute quickly without sacrificing flavor.
What other French dessert recipes is the YouTube channel 750g known for?
The channel 750g is known for recipes like Classic Crêpes, Tarte Tatin, Madeleines, and Chocolate Soufflé, all presented with concise instructions and helpful visual cues.
Last updated: August 20, 2026
