Dessert Sushi with Cream Cheese & Bursting Boba
In this recipe, I make dessert sushi using crepes, cream cheese, and bursting boba. It's so fun and festive, plus very very tasty. This is your next dessert!
In a 2 cup liquid measuring cup, combine the crepe mix and the water. Mix until fully combined. Add in the food dye and mix until fully combined.
Warm a 9-inch crepe pan over medium-low heat. Coat with cooking spray.
Pour ½ cup of the dyed Farin’UP crepe batter onto the pan, swirling it around to fully cover the pan. Cook for about 5 minutes, or until the middle of the crepe bubbles up and the edges begin to pull apart from the pan. Crepes don’t bubble like pancakes. Flip the crepe and cook for 2 minutes. Repeat until all crepes are made.
Stack the prepared crepes on a large plate with a paper towel between each one. Let them fully cool.
In a medium mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Using a hand mixer on the lowest setting, begin mixing. Once the sugar is worked in, increase the speed to fully whip up the cream cheese.
Once the crepes have fully cooled, lay them out with the most saturated side of the crepe facing down.
Divide the cream cheese mixture between them, and carefully spread until the entire crepe is covered. Be careful to not tear the crepes.
Carefully roll each crepe, as tight as you can, leaving no space for air. Wrap each rolled crepe in a paper towel and place them in the fridge for at least an hour. If you plan to store them for longer than 4 hours, place them in a plastic bag to prevent the crepes from drying out. This allows the cream cheese mixture to set, making the crepes easier to slice. To help keep the shape, you can place the wrapped crepe inside a used paper towel roll.
After an hour, remove the crepes from the paper towel. Slice off both ends by about 1-inch. Then cut the crepe rolls width-wise into 1-inch “sushi” rolls. Then plate the rolls.
Top each piece of “sushi” with bursting boba balls, as much as you can stack on.
Serve and enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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