I am a huge fan of dessert. Some days it might be something simple like a bowl of fruit with whipped cream and others I might get a little bit fancier. No matter what I choose, most dinners will end in a little something sweet. I have come across a number of recipes for dessert crepes and decided to see what sort of filling I could come up with. I found a recipe from The Domestic Goddess that told how to give a coffee flavor to frosting and thought I would experiment with a coffee flavored filling for my dessert crepes this weekend. The results were quite tasty!
The filling I made for these dessert crepes is a combination of cream cheese and yogurt. You can adjust the consistency of the filling by omitting the yoghurt (to make it much thicker) or adding more powdered sugar to make it sweeter. You can use this filling in a number of different recipes, not just dessert crepes. I also used it as a filling in a brownie trifle (amazing!) and I filled tiny premade tarts with it and topped with whipped cream. Play around with the filling and add it to your favorite dessert recipe. If you make it thick enough you can make it into a frosting or a filling between two layers of cake. I hope you enjoy these cappuccino dessert crepes as much as my family did!
Cappuccino Dessert Crepes
- For the filling:
- 1 eight ounce package cream cheese
- 1 6 ounce container vanilla yogurt (use Greek style for thicker filling)
- 3 TBSP milk (warm)
- 3 TBSP instant espresso
- 2 tsp vanilla extract
- 1 tsp coffee flavor (optional)
- 1 cup powdered sugar (more or less, depending on taste)
- For the Crepes:
- 4 eggs
- 2 TBSP melted butter
- 2 cup milk
- 2 cup flour
- ⅓ cup sugar
- powdered cocoa for dusting
- whipped cream for serving
- Butter or nonstick spray for frying
- Make the filling: Combine the warm milk and the instant coffee in a small bowl and stir until dissolved. In a large mixing bowl, beat cream cheese and yogurt on high speed until well mixed (3 to 4 minutes). Add the coffee mixture and the vanilla and coffee extracts. Beat on high speed 3 to 4 minutes. Add powdered sugar in gradually and mix until combine. Scrape into a bowl and refridgerated 3o minutes or longer.
- For the crepes: Beat the eggs in a large bowl on high. Add in milk, butter, flour and sugar. Mix until smooth and no lumps remain. Heat a large skillet or crepe maker over medium heat. Spray with no stick spray or coat with a little bit of melted butter. Ad about ⅓ cup batter to the hot skillet. Swirl the pan to spread the batter around evenly. Place back on the heat and cook for about 1 minute. When the top is no longer shiny, flip the crepe with a spatula and cook for another 15-45 seconds or until golden. Remove and place on a plate while you cook the remaining crepes.
- To serve: Lay one crepe on your work surface. Place about ⅓ – ½ cup filling on the crepe, spreading gently. Fold the crepe in half, then in half again. Top with a dollop of whipped cream and sprinkle with powdered cocoa.