Coffee Maple Crepes with Almond Crunch
Recipe type: Dessert
Serves: 10-12 crepes
Coffee Crepes
  • 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
Mocha Fudge sauce
  • 8 oz semi sweet chocolate
  • ½ cup Misceo Coffee Liqueur
  • ¾ cup parve whip
  • ½ teaspoon vanilla extract
Maple cinnamon almonds
  • 1½ cup sliced blanched almonds
  • 2 Tablespoon oil
  • 3 Tablespoon maple syrup
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • Pinch cayenne pepper, optional
Spiked Coffee Maple Whipped Cream
  • 1¼ cups parve whip
  • 3 Tablespoons Misceo Coffee Liqueur
  • 3 Tablespoons maple syrup
  1. Coffee Crepes
  2. Stir together eggs, flour, sugar and coffee liquor until smooth.
  3. Add milk, vanilla extract, salt and oil. Stir until combined and no lumps remain.
  4. Heat a crepe pan or non-stick frying pan over medium heat.
  5. 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.
Mocha Fudge Sauce
  1. 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!
  2. Remove from heat and stir in vanilla exact.
  3. Fudge sauce will solidify at room temperature. Rewarm gently to bring it back to a fudgy consistency just before serving.
Maple Cinnamon Almond Crunch
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place all ingredients on prepared baking sheet. Mix well until sticky and combined.
  3. Bake for about 12 minutes, stirring halfway through, until golden. Set aside to cool then break up any large pieces. Set aside.
Coffee Maple Whipped Cream
  1. In the bowl of a mixer fitted with the whisk attachment, beat parve whip until stiff.
  2. Use a rubber spatula to stir in Misceo and maple syrup until smooth
Assemble Crepes:
  1. Place a crepe on a place. Drizzle fudge sauce over the whole thing.
  2. Spoon some of the Misceo Maple Whipped Cream in a line in the center of the crepe. Top with some of the almond crunch.
  3. Roll the crepe around the cream in the center to form a cylinder shape.
  4. Drizzle additional fudge sauce over the top, then top with additional almond crunch.
  5. You can also serve all components separately, as a crepe bar, and let everyone assemble their own.
Plan Ahead
  1. 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
  2. Almonds can be prepared ahead of time and stored at room temperature in an airtight container until ready to serve.
  3. 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.
  4. 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.
  5. Dessert should be assembled fresh.
  1. If serving to kids, remove some of the whipped cream after adding the maple syrup, before you add the Misceo.
Recipe by Overtime Cook at