Ingredients
4 large eggs3/4 cup 2% milk1/4 cup club soda3 tablespoons butter, melted2 tablespoons strong brewed coffee1 teaspoon vanilla extract1 cup all-purpose flour3 tablespoons sugar2 tablespoons baking cocoa1/4 teaspoon saltFILLING:1 carton (8 ounces) mascarpone cheese1 package (8 ounces) cream cheese, softened1 cup sugar1/4 cup coffee liqueur or strong brewed coffee2 teaspoons vanilla extractOptional: Chocolate syrup and whipped cream
Preparation
In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.
