Description
A boozy Irish version of traditional crepes, perfect for St. Patrick’s Day! The addition of stout to the crepe batter and Irish Cream to the whip creates a familiar and festive flavor combo!
Ingredients
Units
Scale
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 Cream
Instructions
- 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.
Notes
Adapted from Eating Well magazine’s Easy Whole Grain Crepes (February 2012 edition)