Delicate vanilla-scented crêpes layer beautifully with a whipped coffee-spiked truffle filling, while crème fraîche cuts the richness. We've opted for a cacao nib and coffee bean praline in place of a more traditional nut praline, which adds excellent texture.
- 60 gm plain flour
- 35 gm caster sugar
- Scraped seeds of 2 vanilla beans
- 170 ml milk
- 1 egg
- 25 gm melted butter, plus extra for brushing
- 70 ml beer
- 800 gm crème fraîche
- 70 gm pure icing sugar, sieved
- 40 ml coffee liqueur
- For dusting: cocoa (optional)
- 100 gm caster sugar
- 30 gm cacao nibs
- 1 tbsp coarsely crushed coffee beans
Chocolate-coffee truffle cream
- 600 ml pouring cream
- 20 ml espresso
- 450 gm dark chocolate (54% cocoa solids), melted
- 4 egg yolks
- 2 tbsp caster sugar
- 1 tbsp coffee liqueur
- 1For cacao-coffee praline, stir sugar and 60ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil and cook without stirring until dark caramel (6-7 minutes). Remove from heat, stir in cacao nibs and coffee beans, tip onto a lightly oiled baking tray and stand until set. Coarsely break up and store in an airtight container until required.
- 2Combine flour, sugar, half the vanilla and a pinch of salt in a bowl, and make a well in the centre. Whisk milk, egg and butter in a separate bowl to combine, gradually add to flour mixture, whisking until very smooth, then whisk in beer. Transfer to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
- 3Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling to spread evenly over base of pan. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go. Set aside to cool. You'll need 7 crêpes.
- 4For chocolate-coffee truffle cream, bring cream and coffee to the simmer in a saucepan over medium-high heat, remove from heat, add chocolate and stand for 5 minutes, then stir until smooth. Whisk yolks, sugar and liqueur in a bowl placed over a saucepan of simmering water until thick and pale (2-3 minutes), then transfer to an electric mixer, add chocolate mixture and whisk until thick and cooled to room temperature (6-8 minutes). Refrigerate, whisking occasionally, until mixture is a thick spreadable consistency (2-3 hours). Truffle cream can be made ahead; soften at room temperature before using.
- 5Whisk crème fraîche, icing sugar, liqueur and remaining vanilla in a bowl to firm peaks.
- 6To assemble, place a crêpe on a serving plate and spread with a little chocolate-coffee truffle cream, then spread with a little crème fraîche and scatter with a little praline. Repeat this layering with all crêpes, finishing with a layer of chocolate-coffee truffle cream. Refrigerate until just firm (30 minutes), then serve scattered with praline and dusted lightly with cocoa.