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*This recipe is for 6-inch crepes – can be made with our original 10-inch Naked crepes, just make more glaze and filling

20 Naked Crepini crepes

2 cups mascarpone cheese (fine ricotta cheese as substitute)
2 tablespoons coffee-flavored liqueur
2 tablespoon finely grounded espresso beans
5 ounces semi-sweet chocolate, roughly chopped
½ cup half & half or heavy cream
1 tablespoon coffee-flavored liqueur
2 tablespoons cocoa powder
Chocolate shavings or grounded coffee beans for garnish

To make the filling, place the mascarpone cheese, coffee liqueur and espresso beans in a bowl and stir the ingredients well to combine the flavors.

To make the glaze, combine the chocolate, cream and coffee liqueur in a large metal bowl.
Simmer water in a saucepan on very low heat and set the bowl over it.
Stir the ingredients until they melt (approx. 4 minutes)

Make the Cake:
Place one crepe on a flat surface and spread the filling evenly on top with a spatula.
Place another crepe on top and repeat the process until all 20 crepes are used.
Pour the glaze over the top and on the sides of the crepe cake
Sprinkle with chocolate shavings / grounded coffee beans
Enjoy!                                                                                                                                                                                                                                                                   Back to the top

Fall is here; try a low-cal rendition of a Pumpkin Pie!

3/4 C sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
2 large eggs 
15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
12 oz evaporated milk
6-8 Naked Crepini Crepes

Preheat oven to 425 F.
In a large bowl, beat eggs.
Stir in sugar, salt, and pumpkin pie spice.
Mix in pumpkin.
Mix in evaporated milk.
Pour into 9" pie plate (no crust needed).
Bake for 15 minutes.
Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
Remove from oven and leave on counter for two hours
Place two tablespoons of filling in each Naked Crepini Crepe rollup and serve

Caramelized Apple Crepes 

Apple season is coming and to celebrate, here is a 
sweet and delicious recipe using our signature Naked Crepini.

1 Naked Crepini crepe
1 small apple
1 oz butter
2 tablespoons sugar

Peel, core and slice the apple.
Melt 1 tablespoon of butter in a pan over high heat and add the apple slices to the pan.
Dredge with sugar and cook until the fruit is caramelized.
Remove the apple slices and set aside on a warm dish.
Deglaze the pan with half a glass of water and set the glaze aside.
Heat the Naked Crepini as per directions on the package.
Top the Crepini with apple slices and pour the glaze on top.
Fold and enjoy! 

16 Naked Crepini crepes

Whipped Filling (layer 1):
1 1/3 cups heavy whipping cream
3 Tbsp unsweetened cocoa powder
3 Tbsp granulated sugar
1 tsp. almond extract
2 Tbsp. amaretto liqueur

Chocolate Ganache (layer 2 + topping):
9 ounces semisweet or bittersweet chocolate
1 cup heavy cream
2 tablespoons Amaretto liqueur

Whipped Filling:
Whip heavy cream in a large bowl with a hand whisker, or use an automatic whisker set on medium-high speed. 
Gradually add granulated sugar and unsweetened cocoa powder.
As the mixture begins to thicken, add amaretto liqueur one tablespoon at a time, then add almond extract. Whip until stiff peaks form and set aside.

Chocolate Ganache:
Roughly chop the chocolate and place it in a medium-sized bowl.
In a small saucepan, heat the heavy cream over medium heat until it starts boiling.
Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth.  Mix in the Amaretto and whisk again until smooth. Allow the mixture to cool before using.

Cake Assembly:
Center a crepe on a serving plate. Using a pastry brush, lightly coat the crepe with chocolate ganache while it is soft (if ganache begins to stiffen, gently heat it in the microwave at 20 second intervals). 
Spread a thin layer of whipped filling over the ganache and top it with another crepe. 
Repeat the previous steps until all the crepes are used.
Use the remaining chocolate ganache to frost the cake (heat the mixture if necessary).  
Set the cake aside and keep it at room temperature until it sets.  
Optional: Use the remaining ganache to roll into truffles and chill them in fridge. Roll the truffles in cocoa powder and use as a decorative topping for the cake.