Coffee crepe
- Vegetarian
- Energy Kcal 527
- Carbohydrates g 72.4
- of which sugars g 39
- Protein g 16
- Fats g 19.2
- of which saturated fat g 11.11
- Fiber g 1.5
- Cholesterol mg 113
- Sodium mg 206
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Makes: 8 pieces
- Cost: Average
- Note plus resting time in the refrigerator (30 min.)
PRESENTATION
Coffee crepes are a really cool mix of French and Italian vibes, giving you a unique twist on the usual flavors. And look, these aren’t just any old French crepes. They’re infused with bold, rich espresso. Really, it makes the batter something special. So so good. Plus, it fills your kitchen with that irresistible coffee smell—can't go wrong there.
Instead of the usual toppings, these mocha crepes have a creamy filling inspired by Sicily’s famous cannoli. The ricotta base? Blended with rich chocolate bits. It’s like refined and surprising, you know? For the best experience, grab a robust coffee blend, like from Naples or Torino. Pretty much ensures each bite has that authentic kick.
If you’re after something lighter, there's a milk-free version, keeping the crepes soft but not heavy. Really keeps the flavor too. If you’re into coffee-flavored crepes that go beyond just looking nice, this fusion recipe is a total game changer. Forget the basic jam or whipped cream. And the filling? Takes it to a whole new level.
You’ll love the creamy sweetness of the ricotta, with the crunch from the chocolate flakes, all wrapped up in a golden, delicate crepe. In Italy, especially down south, sweets and coffee are a big deal. So, this combo just works. And some like to dust powdered sugar on top or add orange zest. Really livens it up.
These coffee-infused crepes are perfect anytime—breakfast treat, crisp snack, or light dessert after dinner. They’re great for surprising guests or indulging yourself when you're over ordinary dessert crepes. Thing is, quality matters—good coffee, fine chocolate, and a sprinkle of creativity. Seriously good way to blend traditions, giving you the best of both worlds and making any occasion feel extra special.
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INGREDIENTS
- Ingredients for 8 crepes
- Whole milk 1.67 cups (400 g)
- Type 00 flour 2.8 cups (350 g)
- Coffee 19 tbsp (100 g) - from the moka pot
- Eggs 3
- Fine salt 1 pinch
- Butter to taste - to grease the crepe pan
- for the filling
- Cow's milk ricotta cheese 2 cups (500 g)
- Sugar ¾ cup (150 g)
- Dark chocolate 1.75 oz (50 g)
- for the sauce
- Dark chocolate 5.25 oz (150 g)
- Coffee 2.5 oz (70 g) - from the moka pot
How to prepare Coffee crepe
To prepare the coffee crepes, first make the coffee with a moka pot: you will need 200 g (about 7 oz). Pour half of the coffee (100 g, about 3.5 oz) into a pitcher where you'll have already poured the milk, and set aside the rest for the sauce. In another bowl, break the eggs, then add the coffee-diluted milk 1 and mix to combine everything 2. Then sift the flour directly into the bowl 3
and mix with a whisk 4. Add a pinch of salt 5 and mix vigorously again to obtain a smooth and homogeneous batter. Cover with plastic wrap 6 and let rest in the refrigerator for 30 minutes.
In the meantime, prepare the filling: coarsely chop 50 g (about 1.75 oz) of dark chocolate 7 and add it to the ricotta 8. Then add the granulated sugar 9,
mix with a spatula 10 and, once you have a homogeneous mixture 11, transfer it to a pastry bag 12 and refrigerate.
Now move on to the sauce: chop the other portion of dark chocolate 13 and heat the remaining coffee until it almost boils 14. Pour the coffee over the chocolate 15
and stir until it melts 16. Set aside and don't worry if the cream tends to solidify; simply reheat it before pouring it over the crepes. Now it's time to cook your crepes: heat a crepe pan or a non-stick skillet, grease it with a pat of butter 17, and pour a ladle of batter 18.
Rotate the pan to distribute the batter evenly and cook for about a minute 19. When the typical bubbles form on the surface and the edges come away, flip them 20 and cook on the other side for about half a minute 21. Continue in this way until all the crepes are cooked.
Move on to the filling: take the ricotta cream and squeeze a portion inside the crepe, making two loops 22, then fold it first in half 23 and then again in half 24
to form a triangle 25. Fill all the others in the same way, heat the chocolate sauce, and use it to decorate your coffee crepes before serving them (26-27).