Chocolate Stout Crepes and Irish Cream Whip
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With the bevy of green beers, plastic green bowler hats, and green beads making their appearance at every St. Patty’s Day bash in town, I wanted to give you something a little more la-tee-dah to celebrate the day.
Oh, there will be booze – don’t you fear. Who do you think you’re talking to here?
Crepes are one of those foods that have inextricably linked to my childhood years with my grandma making the family crepes every morning of our weekends away at their little camping-stead in the forested hills near Canada. She always let my sister and I help, pour, swirl, flip, fill and ensure that we got a hefty dose of powdered sugar on top. As any good grandma would.
But as I grew up those creped-endeavors and camping ventures went away and until now I hadn’t been able to replace them.
With a boozed up and Irish inspired version.
Into a stand mixer beat together your flours, eggs, vanilla, sugar, salt, cocoa and canola oil until throughly mixed and practically smooth.
Let the mixture rest in the fridge for at least 30 minutes, or even overnight if you’re feeling daring. Sitting overnight will help them develop a wonderfully tangy zip.
Just before you’re ready to cook the crepes, pour in 1/2 cup of Guinness. Putting the beer in early would let the carbonation dissipate, and we wouldn’t want that!
When you’re ready to rock, heat a 10″ non stick skillet over medium high heat. Spray the pan with non-stick spray. When properly heated, pour 1/3 cup of batter into the skillet and rotate the pan under the batter is evenly dispursed around the bottom of the pan. Let cook for about 1 minute or until the bottoms are set and starting to brown. Gingerly flip the crepes and let them cook until brown on the opposite side, about 30 seconds or so.
Let them cool on a plate until they’re all cooked and cooled.
Into your cleaned stan mixer with a whisk attachment beat together 1 cup of heavy whipping cream, 2 tablespoon of fine grain sugar and 2 1/2 tablespoon of Irish Cream. Beat on high until stiff peaks form and don’t make any attempts to resist the urge to dip a spoon into the mix. It’s whipped cream after all. Do it. Be bad hunny, I won’t tell.
Dollop hefty servings of whipped cream into the middle of each crepe, and roll or fold each one. Sprinkle with powdered sugar and devour. Promptly.
Chocolate Stout Crepes with Irish Cream Whip
Yield: 6
Prep Time: 15 Minutes + 30 Minutes Rest
Cook Time: 30 Minutes
Total Time: 1 Hours 15 Minutes
Ingredients:
For Crepes:
1/2 cup Whole Wheat Flour
1/2 cup All Purpose Flour
1 Tbsp Sugar
1/4 tsp Salt
3 whole Eggs
1/2 cup Milk
2 tsp Cocoa Powder
1/2 tsp Vanilla Extract
2 tsp Canola or Vegetable Oil
1/2 cup Stout Beer
For Cream Filling:
1 cup Heavy Whipping Cream
2 Tbsp Fine Grain Sugar
2 Tbsp Irish CreamDirections:
In stand mixer with whisk attachment, beat together flours, sugar, salt, milk, eggs, vanilla, cocoa powder, and oil. Whisk on medium-high until nearly all clumps are gone and mixture is smooth. Place in bowl and refrigerate for at least 30 minutes, or up to overnight if you wish.
When ready to make, pour in 1/2 cup of Stout Beer and whisk until just incorporated. Coat a 10" non-stick skillet with non-stick spray and heat over medium-high heat. Pour in 1/3 cup of batter. Immediately tilt and rotate pan evenly distributing batter along the entire bottom of the pan. Cook until under side is lightly browned, or about 1-1 1/2 minutes. Gently flip crepe with spatula and continue to cook an additional 45 seconds. Slide onto a plate and allow to cool.
Repeat the process with the remaining batter.
Using a cleaned stand mixer bowl and whisk attachment, beat together heavy whipping cream, fine grain sugar and Irish Cream until stiff peaks form in the whipped cream. If not using immediately, place in fridge until you're ready to use.
When crepes have cooled, dollop whipped cream into middle of each crepe and roll the crepes to close them. They can also be folded into quarters. Serve immediately with a dash of powdered sugar on top.Adapted from Eating Well magazine's Easy Whole Grain Crepes (February 2012 edition)
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Kathryn — March 11, 2012 @ 6:10 pm
Amazing! I’ve never ever thought of adding booze to pancakes but it is a stroke of genius!
Cassie — March 11, 2012 @ 7:35 pm
la-tee-dah, that is for sure, love! I have never made crepes but I love to eat them. This combo is outa-this-world!
kat — March 12, 2012 @ 3:08 am
Mmmmmm what a great idea!
Gina @ Running to the Kitchen — March 12, 2012 @ 3:13 am
The crepes look lovely but really, I just want to spread that Irish cream whipped cream on everything! Oh ma lord does that look insanely good!
Carrie @ Kiss My Whisk — March 12, 2012 @ 4:35 am
Are you serious?! These look amazing!
Julie @ Table for Two — March 12, 2012 @ 11:54 am
nice looking new kitchenaid, ya got there
love the color you chose!! and you’ve got to be kidding me with this creation — it’s outta this world!! gimmie some! let’s share a drink or two 
Jackie — March 12, 2012 @ 12:32 pm
Very nice crepes.. I love crepes!
Sally @ Spontaneous Hausfrau — March 12, 2012 @ 1:29 pm
All I could think when I was reading this post was, “How many of those could I stuff into my mouth at once?”
They look so good and sound even better!
aarthi — March 12, 2012 @ 2:07 pm
wow..awesome recipe
Aarthi
http://www.yummytummyaarthi.com/
Andrea @ The Skinny Chronicles — March 12, 2012 @ 4:44 pm
Crepes are my fave. These look naughtily divine!
claire — March 12, 2012 @ 6:14 pm
i just happened upon your blog and i am SO glad i did! those crepes look amazing!
Tracy — March 12, 2012 @ 9:19 pm
These are seriously amazing!! We love doing big crepe breakfasts, and I will definitely keep this recipe handy for next time!
Krissy's Creations — March 12, 2012 @ 9:51 pm
What a fun and unique way to incorporate all the flavors of St Patricks Day!
Julia {the roasted root} — March 12, 2012 @ 11:04 pm
Stout is my favorite type of beer (porter is #2) and I also adore homemade crepes (and you can’t go wrong with whipped cream). I love this recipe and will try it out then next time I restock the fridge with stout!
Stefanie @ Sarcastic Cooking — March 13, 2012 @ 2:42 am
I love love love this idea!!!! I have a St. Patrick’s day brunch (which may also be referred to as a Kegs and Eggs party) on Saturday. I’m soooooo going to bring these!!!!
Lauren @ Climbing Grier Mountain — March 13, 2012 @ 2:11 pm
I loved your story about your Grandmother making these for you as a child. Grandmas are the best. And definitely two snaps up for adding Guinness!
Erin @ Dinners, Dishes, and Desserts — March 13, 2012 @ 3:15 pm
Boozed up chocolate crepes with a boozed up whipped cream filling – YES PLEASE!!
The Cozy Apron — March 13, 2012 @ 10:01 pm
Megan, these are brilliant for celebrating St. Patty’s this weekend- very sophisticated yet fun, and NO GREEN REQUIRED! Tasty use of creamy, Irish stout!
Sarah — March 14, 2012 @ 1:14 am
Aaaah… crepes. You never fail to entice me with your culinary delights!
Baking Serendipity — March 16, 2012 @ 3:53 am
I love crepes, but have never made my own. Your boozy version is definitely the place to start. I love it!
Emily — March 17, 2012 @ 7:03 pm
Wooooow! I want to eat these for brunch tomorrow!!
101 Ways to Cook With Beer — March 18, 2012 @ 2:49 am
[...] Chocolate Stout Crepes and Irish Cream Whip – Country Cleaver [...]
val — March 23, 2012 @ 4:26 pm
Have I ever told you that you amaze me? Yes, it’s true. I’m blown away with the recipe and photography.
Tatum — March 28, 2012 @ 10:45 pm
Okay, after your comment on my blog I had to come check you out. First up, GO COUGS! Love the fact that you and your fiance are Cougs and that he was in CSS. I am the dean’s assistant for CAHNRS so props to the finace! : ) Second, I’m in love with your blog… country, yummy food, gorgeous photos… how could you go wrong?! I’m excited to peek around your blog and try some of your recipes! I’ll definintely be visiting frequently.
Kelli H (Made in Sonoma) — August 14, 2012 @ 6:44 pm
You are pretty damn awesome, girl.
Country Cleaver 15 Favorite Irish Cream Recipes » Country Cleaver — March 15, 2013 @ 8:14 am
[...] Chocolate Stout Crepes with Irish Cream Whip [...]
bridget {bake at 350} — March 15, 2013 @ 9:11 am
Oh baby!