The traditional crepe with whipping cream is awesome, but today I switched it up a bit.
Let me know what you think…my family went nuts! It was a great start to our weekend of Christmas decorating!
Festive Orange Chocolate Crepes
1 Cup Almond Milk
½ Cup of half and half or Whipping cream
5 eggs, beaten
1 Tablespoon butter, melted Plus more for your pan
1 Cup of All Purpose Flour
5 Tablespoons of Cocao Powder
Dash of salt
4 ounces of Cream Cheese
1 tablesppn of Maple Syrup
1 Medum Orange, zested
1 Tablespoon of Freshly squeezed orange juice
1 ½ cup of Heavy Whipping cream
In small bowl, whisk together milk, eggs, and melted butter, and essential oil. Set aside
In a separate bowl, sift together your flour, cacao powder, sugar, baking powder, and salt.
Make a well in your dry ingredient bowl and slowly pour your liquid mixture together, stirring as you pour.
I use a a wire whip while doing the stirring and the bowl moves freely around on its own, kinda cool!
Cover with plastic wrap and put in refridge for 30 minutes. Make your filling.
Beat together cream cheese, maple syrup until smooth. Add orange juice and zest. Add whipping cream until small peaks form. TRY not to eat this as you blend….HA didn’t work for me!
Set in refrigerator as you make the crepes.
To Make Your Crepe:
1.When making your crepe, your butter your cast iron pan well.(We use this one perfect for this kind of thing) The pan must be hot to make a perfect crepe.
2.Pour 1/4 cup of your crepe mixture onto hot pan.
3. Roll the pan until the mixture is moving around forming the shape of the pan.
4. Because the mixture is dark you will cook for only about a minute. Flip do other side
5.Lay out a crepe onto your plate and spread a generous amount of filling into center of done crepe
6. Roll up.
7. Sprinkle your powder sugar ontop and add more orange zest.
We had extra pomegranates so I spread them on the plate too. More festive!