Coffee Maple crepes are an elegant dessert that’s easy to make and bursting with coffee flavor and completed with a bust of crunch from the nuts.
This post is sponsored by Misceo Liqueurs. All opinions are, as always, 100% my own. Thank you for supporting the brands that enable me to provide you with free recipes!
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Let’s talk about impressive desserts for a minute, okay. I mean, everyone loves an impressive dessert, right? You know what I’m talking about. Those beautifully plated dishes of sweet treats that have your guests going “wow” and “yum” at the same time. Yeah those.
I know, I know. Not everyone has the time to make super impressive desserts. There’s so much cooking to be done for Yom Tov season, who has time to fiddle with complicated desserts too?
Well good news my friends. Not all impressive desserts are complicated. Don’t believe me? This one looks impressive, but in reality, it’s just a couple of super easy components, all of which can be prepared ahead of time. And if you’re not feeling the whole assembly and plating thing, just serve everything separately and call it a crepe bar. Win-win!
If you’ve been following this blog for any amount of time, you’ve definitely seen me talk about Misceo Coffee Liqueur. This isn’t one of those overly sweet, syrupy liqueurs. Misceo is sweet, but not too sweet. It’s really well balanced and full of strong coffee flavor. Unlike many coffee liqueurs, it’s 35% alcohol. And my favorite thing about Misceo? It’s a woman owned business! I drink it straight up (did shots of it to calm my nerves before my wedding!) but it’s also great in cocktails and dessert recipes, like these crepes, where the flavor of Misceo takes center stage. Follow @misceoliqueurs on instagramFollow @misceoliqueurs on instagram for purchasing info and additional recipes.
If you want to save a little time on this recipe, here are some shortcuts you can take:
- In place of the maple cinnamon almond crunch, you can buy candied almonds or pecans and chop them up in place of the almond crunch.
- Combine store bought chocolate syrup with some Misceo and use it in place of the mocha fudge sauce.
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- 4 eggs
- 1 cup flour
- ¼ cup sugar
- ½ cup Misceo Coffee Liqueur
- ½ cup milk or almond milk
- 1 teaspoon vanilla extract
- Pinch salt
- 2 Tablespoons oil
- 8 oz semi sweet chocolate
- ½ cup Misceo Coffee Liqueur
- ¾ cup parve whip
- ½ teaspoon vanilla extract
- 1½ cup sliced blanched almonds
- 2 Tablespoon oil
- 3 Tablespoon maple syrup
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- Pinch cayenne pepper, optional
- 1¼ cups parve whip
- 3 Tablespoons Misceo Coffee Liqueur
- 3 Tablespoons maple syrup
- Coffee Crepes
- Stir together eggs, flour, sugar and coffee liquor until smooth.
- Add milk, vanilla extract, salt and oil. Stir until combined and no lumps remain.
- Heat a crepe pan or non-stick frying pan over medium heat.
- Spray well with non stick spray and pour ¼ cup batter on the pan. Quickly tilt the pan to spread the batter over the surface. Crepe should be very thin. Cool for about 30-60 seconds, until the top feels mostly firm. (Don’t flip the crepe too early.) Gently flip and fry for an additional 15-20 seconds, just until the second side is cooked through. Remove from pan and set aside, then repeat with remaining batter.
- Combine chocolate, Misceo and parve whip in a small pot over medium heat. Stir until the chocolate is melted and the mixture is smooth. Do not over-cook it!
- Remove from heat and stir in vanilla exact.
- Fudge sauce will solidify at room temperature. Rewarm gently to bring it back to a fudgy consistency just before serving.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place all ingredients on prepared baking sheet. Mix well until sticky and combined.
- Bake for about 12 minutes, stirring halfway through, until golden. Set aside to cool then break up any large pieces. Set aside.
- In the bowl of a mixer fitted with the whisk attachment, beat parve whip until stiff.
- Use a rubber spatula to stir in Misceo and maple syrup until smooth
- Place a crepe on a place. Drizzle fudge sauce over the whole thing.
- Spoon some of the Misceo Maple Whipped Cream in a line in the center of the crepe. Top with some of the almond crunch.
- Roll the crepe around the cream in the center to form a cylinder shape.
- Drizzle additional fudge sauce over the top, then top with additional almond crunch.
- You can also serve all components separately, as a crepe bar, and let everyone assemble their own.
- Crepes can be prepared ahead of time and frozen. For best results, freeze with parchment paper between the layers to prevent them from sticking together. Rewarm uncovered, until just warmed through
- Almonds can be prepared ahead of time and stored at room temperature in an airtight container until ready to serve.
- Fudge sauce can be prepared ahead and stored in the fridge for up to two weeks. Fudge will be solid at room temperature, so reheat gently to bring it back to fudge consistency.
- Whipped cream can be stored in the fridge for 2-3 days. If any of the liquid settles, stir to incorporate using a rubber spatula. You can also freeze the cream in an airtight container.
- Dessert should be assembled fresh.
- If serving to kids, remove some of the whipped cream after adding the maple syrup, before you add the Misceo.
Feeling extra fancy? Make a batch of the Boozy Ice Cream from this pos tMake a batch of the Boozy Ice Cream from this post to serve alongside your crepes!
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Thanks for stopping by! I hope you try this delicious Coffee Maple Crepe recipe – it’s seriously one of the best desserts I’ve made in a while! Come back soon for a show-stopping (but secretly super easy) side dish! -Miriam
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