“DIVERSITY: THE ART OF THINKING INDEPENDENTLY TOGETHER.” Malcolm Forbes.
Well today is the culmination of a week long festival of crêpes! I really enjoyed being a part of a group of 12 fabulous ladies who have teamed up with America’s Test Kitchen to show you just how diverse, creative, fun and easy making crêpes can be! It was such a blast working together with these women and I hope that you all got a chance to visit them and to register for the cookbooks and crêpe pan giveaways!
I was really impressed by what everyone had to offer. I enjoy crêpes and have made them before. But this time I used America’s Test Kitchen Crêpe Recipe. They have even offered a video tutorial with great tips and tricks on making the perfect crêpe! It is absolutely foolproof, as is every recipe they offer. It’s really awesome to have such a source that has tested, tweaked and perfected the many recipes we all love to make! And you can register for free to have access to all of the current season of recipes, videos and product reviews!
As you might have guessed, I decided to make dessert crêpes! The vibrant color of my crêpes may give you a hint to the subtle, sweet, cocoa flavor you can expect! And the light, creamy filling is flecked with bits of orange zest to add the right amount of tang to the overall taste! Add a drizzle of ganache and the flavors are no less than harmonious!
The only change I made to the original recipe was to omit the lemon and to add some cocoa and red food coloring. I made the ganache first so that it would thicken. I made the filling next so it could chill in the fridge. And I served these dessert crêpes at room temperature so that the cream filling would not melt. So here’s what you need to do.
Yields: 10 crêpes
Level of Difficulty: Easy
FOR THE CRÊPES:
- 1/2 teaspoon of vegetable oil
- 1 cup of all purpose flour
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1 1/2 cups of whole milk
- 3 large eggs
- 2 Tablespoons of unsalted butter, melted and cooled
- 4 Tablespoons of sifted cocoa powder
- 1 Tablespoon of red food coloring
Place the oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. (I did use a 10 inch skillet instead.)
While the skillet is heating, whisk together the flour, 1 teaspoon of sugar, cocoa and salt in medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. Add the food coloring and whisk until blended.
Pour ¼ cup of the batter into the far side of the pan and tilt and shake gently until batter evenly covers the bottom of the pan. (I like to swirl mine!) Cook the crêpe without moving it until the top surface is dry and the crêpe starts to brown at the edges, loosening the crêpe from the side of the pan with a rubber spatula, about 25 seconds. Gently slide the spatula underneath the edge of the crêpe, grasping the edge with your fingertips, and flip the crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer the cooked crêpe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat and heat for 10 seconds before repeating with remaining batter. As your crêpes are done, stack them on a wire rack.
SWEET MASCARPONE CREAM FILLING:
- 2 cups of heavy cream
- 10 ounces of mascarpone cheese
- 1/2 cup of confectioner’s sugar, divided
- 2 teaspoons of vanilla extract
- zest of 1 orange
In the bowl of your electric mixer, combine the mascarpone, 1/4 cup sugar, vanilla extract and orange zest. Blend until soft and creamy. In a separate bowl, whip the remaining 1/4 cup of sugar with the heavy cream until stiff peaks form. Gradually fold the whipped cream into the mascarpone mix. Refrigerate until you are ready to use.
- 1/2 cup of heavy cream
- 3 1/2 ounces of semi sweet or bittersweet chocolate, chopped
- 2 Tablespoons of unsalted butter, softened
Place the chopped chocolate into a heat proof bowl. In a small saucepan, bring the heavy cream to just a boil. Pour over the chocolate and let sit for 2 minutes. Add the butter and whisk until smooth. Let sit at room temperature to cool, stirring often.
Place a crêpe on a plate with the inside facing up. Spoon the filling into a piping bag fit with a large decorative tip. Pipe a line of filling down the center of the crêpe. Fold the crêpe sides together. Drizzle with chocolate ganache. Sprinkle with powdered sugar if desired. (I sprinkled powdered sugar on mine but despite photographing them inside with the air conditioner blasting, the crêpes quickly absorbed the sugar!) Serve immediately.
NOTES: When I am making a dessert crêpe that requires the seam to be on top, I often like to make a decorative edge by running a pastry wheel around the perimeter of the crêpe. Here it gave a little scalloped edge to the crêpes.
So I hope you enjoy and don’t forget to visit these blogs for more fabulous crêpe recipes!
- Kirsten @ Comfortably Domestic: Tuscan Crêpes
- Megan @ Wanna Be A Country Cleaver: Grand Marnier Berry Crêpes
- Kat @ Tenaciously Yours: Southwestern Crêpes with Cilantro Pesto
- Jeanne @ Inside Nana Bread’s Head: Lemon Cream Crêpe Cakes for Two
- Lauren @ Climbing Grier Mountain: Pork Belly and Wild Mushroom Crêpes
- Madeline @ Munching in The Mitten: Blueberry Ginger Crêpes (à la mode)
- Carrie @ Bakeaholic Mama: Vermonter Crêpes (VT cheddar, apple, sage, VT smoked ham)
- Katie @ The Hill Country Cook: Blackberry Orange Crêpes
- Monica@ The Grommom: Prosciutto and Asparagus Crêpes with Mango Cream Sauce
- Mads @ La Petite Pancake: Strawberry Crêpes au Lait
- Allison @ Decadent Philistines: Red Pepper and Goat Cheese Crêpes
- Anne @ From My Sweet Heart : Red Velvet Crêpes with Sweet Mascarpone Cream
These red velvet crêpes were inspired by Epicurious; the mascarpone filling recipe was adapted from Epicurious; the crêpe recipe was courtesy of America’s Test Kitchen and adapted for this recipe; and the ganache recipe is from Martha Stewart.