Espresso Crepes Recipes

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE

Steps:

• In a small bowl whisk together the flour, sugar, espresso powder and salt.
• In a blender combine the milk, water, melted butter, and eggs.
• Pulse a few times to lightly blend.
• Add the dry ingredients and blend until smooth.
• Cover and chill-up to 1 hour.
• Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
• Pour 1/4 cup of the crepe batter into the pan.
• Quickly tilt pan in all directions so batter covers pan with a thin coat.
• cook for 30 to 35 seconds.
• Carefully lift crepe with a spatula and turn.
• Cook for an additional 30 seconds.
• Place cooked crepe on a towel.
• Repeat with remaining batter.
• Makes 12 crepes.
• In a small saucepan over medium heat combine half-and-half and honey.
• Cook for 3 minutes, stirring often.
• Remove from heat and add the chopped chocolate.
• Stir until melted and smooth.
• Fold each crepe in half, fold in half again.
• Place each crepe on a plate.
• Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
• Top with chocolate curls and dust with espresso powder.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE

Steps:

• Combine all crepe ingredients in a blender and blend until smooth.
• Allow batter to rest in the refrigerator at least half an hour.
• In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
• In a medium saucepan, melt chocolate over medium-low heat.
• Add remaining ingredients and whisk thoroughly until smooth.
• Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
• Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
• Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
• Cook crepe until edges barely start to peel away from pan.
• Gently slide a long metal offset spatula under the crepe and flip it over.
• Cook crepe just another minute and slide onto a plate.
• Spread crepe with a thin layer of glaze.
• Cook another crepe, stack on top of the first, and spread with a bit of butter.
• Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
• Repeat this sequence until batter runs out, leaving top crepe bare.
• Spread remaining glaze over top crepe and allow it to drip down the sides.
• Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

EASY SAVOURY CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.