Crêpe Tiramisu Cups

Method

1. Melt the butter in the microwave for 10–20 seconds. In a bowl, combine the flour, sugar and salt, add the egg and a third of the milk and whisk smooth, then whisk in the rest of the milk and half the melted butter. Rest for 15 min. Meanwhile, make the coffee and let it cool completely.

   Add in this stepAll-purpose flour 60 gSugar (for the batter) 2 tspSalt 1 pinchEggs 1Milk 140 mlButter, melted (part for the pan) 5 gStrong coffee (espresso or strong instant), cooled 80 ml

2. Heat an 18–20 cm non-stick pan over medium heat and wipe it thinly with the remaining butter on paper towel. Pour in about 45 ml of batter, swirl it thin and cook for 1 min; when the edges lift, flip and cook for 30 sec. Make 4 crêpes in all.

   Add in this stepButter, melted (part for the pan) 5 g

   medium heat

3. Spread the crêpes out without overlapping on plates or a rack and let them cool completely for 10 min. If they are warm, the cream will melt and slide.

4. Whisk the cold cream with the powdered sugar and vanilla until the tips just curl over when you lift the whisk (soft peaks). In another bowl, loosen the mascarpone with a spatula, then fold in the whipped cream in two additions. Stop as soon as it's smooth; overmixing can make it split.

   Add in this stepHeavy cream (at least 35% fat), cold 80 mlPowdered sugar 2 tbspVanilla extract ½ tspMascarpone, cold 100 g

5. Get 2 glasses about 7–8 cm wide. Press the rim of a glass onto the crêpes to cut out rounds (tear the scraps into pieces and use them too), or fold crêpes to fit. Dip a round in the coffee for just a second, lay it in the bottom of a glass and top with a spoonful of cream. Repeat crêpe and cream three times, finishing with a smooth layer of cream.

6. Cover and chill in the fridge for at least 1 h to set. Just before serving, dust generously with cocoa through a fine sieve.

   Add in this stepUnsweetened cocoa powder 2 tsp