After several experiments, I’ve finally decided on my entry for Pete & Gerry’s Heirloom Eggstreme Crepe Contest. It’s Raspberry-Coconut Tiramisu Crepes with blackberry sauce.
Numerous people tasted them—friends and co-workers—and it was pretty unanimous that they were FABULOUS. I just may have a winner here.
There are 3 parts to the recipe: crepes, filling, and sauce. I made both plain crepes and buckwheat crepes (the darker ones in the photos) and tried different plating and garnishing techniques. I took many photos along the way and even attempted some video, but the files were too big to upload. I’m working on editing them. (Cooking and taping simultaneously is not easy. I have a new-found respect for on-air chefs!) Thanks to Malika at the Association of Food Bloggers for putting out the call for entries!
So, without further ado, here’s my contest entry.
RASPBERRY-COCONUT TIRAMISU CREPES
Makes 12 crepes.
1-1/2 cups all-purpose flour*
4 large Pete & Gerry’s heirloom eggs
2-1/2 cups milk
1 teaspoon salt
3 tablespoon unsalted butter, melted
1 tablespoon raspberry liqueur or brandy (optional)
1. In a medium bowl, whisk together flour, eggs, milk, and salt. Add butter and liqueur (if using). Whisk until smooth. Work out any lumps.
2. Heat a 10-inch skillet (preferably cast iron, otherwise coat the bottom of the pan with a little bit of butter).
3. Pour 1 cup batter in the center of the pan and quickly swirl it around. Shake the pan to spread the batter to coat the entire bottom. You want the crepe as thin as possible, so as soon as the pan is coated, pour off any excess batter back into the bowl.
4. When the top forms bubbles, it’s ready to turn. Flip the crepe and cook until underside has brown spots. Transfer to a plate.
5. Repeat with remaining batter.
* You can substitute some of the flour with buckwheat flour for nutty tasting buckwheat crepes, or all if it with non-wheat flour, such as spelt, soy, sorghum, or barley.
4 Pete & Gerry’s heirloom eggs, separated
1 cup sugar
1 lb. mascarpone
½ cup strong coffee
2 tablespoons coffee liqueur
2 tablespoons raspberry liqueur (or another 2 tablespoons coffee liqueur)
¾ cup unsweetened coconut flakes**
2 cups raspberries
1. With an electric mixer, beat the egg yolks with half the sugar until thick. Add the mascarpone and beat until smooth.
2. In a clean bowl and with clean beaters, whip the egg whites until foamy. Add the remaining sugar and beat on high until stiff peaks form, about 8 minutes.
3. Meanwhile, mix the coffee and liqueurs in a medium bowl. Dip 10 of the ladyfingers in the mixture, then coarsely chop them. Place in a bowl.
4. Fold the egg whites into the mascarpone mixture until well blended. Fold in the chopped ladyfingers and coconut. Finally, gently fold in the raspberries. Refrigerate until needed.
** This is often labeled “desiccated coconut.”
Makes ½ cup sauce.
2 cups blackberries or raspberries
2 tablespoons sugar
Place berries and sugar in a food processor and puree. Press through a fine mesh strainer set over a bowl.
½ cup cocoa powder
½ cup coconut flakes
1/2 cup sliced almonds
Assemble the crepes:
1. Lay a crepe flat. Place about a half cup of tiramisu filling on one side of the crepe. Brush both sides of a ladyfinger with the coffee mixture, then place it on top of the mascarpone; roll the crepe up. Use your hands to spread the filling out evenly in the crepe.
2. If you’re using cocoa powder, dust a little on the center of the crepe, then place the crepe on a plate. Garnish with berry sauce, berries, coconut and/or sliced almonds.
— Crepes can be made several days ahead and refrigerated, or frozen up to 3 months.
— Filling can be made a day ahead. Keep tightly sealed and refrigerated.