Making the Crepes

Melt butter in a pot over medium heat
Add milk and warm until simmering. Dissolve instant coffee in butter/milk liquid. Remove from heat and set aside to cool.
In a blender, combine eggs, flour, cocoa powder, and sugar. Blend until all combined.
Gradually pour in the coffee/milk mixture and blend until well combined. Chill batter for 1+ hour (make sure batter is cold before making crepes)
Heat a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and move the pan around so batter covers the pan evenly. Cook until the crepe looks dry, then flip and let it cook for 30 - 45 seconds longer. Set crepe aside on a cooling rack or plate with parchment paper.
Repeat until all of the crepe batter is used.

Making the Mascarpone Filling

Using a mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Set whipped cream aside.
With a mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners’ sugar, vanilla extract on medium speed in a large bowl until combined and smooth, about 2 minutes.
Gradually fold the whipped cream into the mascarpone mixture.

Assembling the Cake

Put a little bit of mascarpone filling at the bottom of a plate or cake board to help the first crepe stick to the base.
Lay 1 crepe and top with a dollop of mascarpone filling (~ 1/4 cup). Spread with an offset spatula so filling is evenly covering the crepe.
Then alternate crepe & filling until you’re out of crepes.
Optional - pipe dollops of mascarpone whipped cream and dust top of cake with cocoa powder.
Slice and enjoy!

Tiramisu Crepe Cake