Ingredients:

  • 1 cup All-purpose flour
  • 2 Tbsp Granulated sugar (for batter)
  • 1/4 tsp Fine sea salt
  • 2 Large eggs
  • 1 cup Whole milk
  • 2 Tbsp Unsalted butter, melted
  • Vegetable oil or clarified butter (for frying)
  • 1/4 cup Granulated sugar (for coating)
  • 1 tsp Ground cinnamon
  • 8 oz Mascarpone cheese, cold
  • 2 Tbsp Powdered (Icing) sugar (for filling)
  • 1 tsp Pure vanilla extract
  • 1/2 cup Nutella spread
  • 1 cup Fresh strawberries, sliced
  • 1/2 cup Fresh raspberries
  • Fresh mint leaves (optional, for garnish)
  • Powdered (Icing) sugar (for dusting)

Instructions:

  1. Combine Dry Ingredients: Sift the flour, 2 Tbsp sugar, and salt into a medium bowl.
  2. Make the Wet Base: In a separate bowl, whisk the eggs lightly. Add the milk and melted butter, whisking until combined.
  3. Combine and Rest: Gradually whisk the wet mixture into the dry ingredients until just combined and smooth. Strain the batter through a fine-mesh sieve if necessary. Cover and refrigerate for a minimum of 30 minutes.
  4. Prepare Coating: Mix the 1/4 cup sugar and 1 tsp cinnamon in a shallow dish. Set aside.
  5. Heat the Pan: Heat a non-stick pan over medium heat. Lightly grease and wipe away excess oil. Pour about 1/4 cup of batter into the center, swirling quickly to form a thin circle. Cook for 60–90 seconds.
  6. Flip, Coat, and Shape: Flip the crêpe and cook the second side for 30–45 seconds. Immediately transfer the hot crêpe to the cinnamon-sugar mix, coating both sides. While still pliable, drape it over a taco rack or improvised shaping tool to set the 'V' shape. Allow to cool completely until crisp. Repeat with remaining batter.
  7. Whip the Mascarpone Filling: In a clean bowl, lightly whisk the cold mascarpone cheese, 2 Tbsp icing sugar, and vanilla extract until smooth and fluffy.
  8. Fold in Nutella: Gently fold the Nutella spread into the mascarpone mixture until just combined, leaving visible swirls for appearance. Transfer the filling to a piping bag or prepare for spooning.
  9. Assemble the Tacos: Take one cooled, crisp crêpe shell. Pipe or spoon the Nutella-Mascarpone filling into the base of the shell. Tuck sliced strawberries and raspberries generously along the top of the filling.
  10. Finish and Serve: Dust the assembled tacos lightly with powdered icing sugar and add a sprig of fresh mint for garnish. Serve immediately.