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
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 Cream
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)