¾ Cup 2% Milk
¼ Cup Club Soda
3 Tablespoons Butter, Melted
2 Tablespoons Strong Brewed Coffee
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
3 Tablespoons Sugar
2 Tablespoons Baking Cocoa
¼ Teaspoon Salt
1 Carton (8 Ounces) Mascarpone Cheese
1 Package (8 Ounces) Cream Cheese, Softened
1 Cup Sugar
¼ Cup Coffee Liqueur or Strong Brewed Coffee
2 Tablespoons Vanilla Extract
Optional Toppings: Chocolate Syrup, Whipped Cream and Baking Cocoa
In a large bowl, beat the eggs, milk, soda, butter, coffee and vanilla. Combine the flour, sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a large bowl, beat the 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. Top with chocolate syrup, whipped cream and cocoa if desired.
Recipe & Photo Credit: Taste of Home: Simple & Delicious Magazine