Makes: 8 Crepes
Ingredients:
6 inch non-stick skillet
1 large egg
6 tbsp. milk
¼ cup water
½ cup flour
2 tbsp. melted butter for coating the pan
½ tsp. vanilla extract
¼ tsp. cinnamon
For the filling:
8oz pack of crème cheese sliced into ¼ inch slices (across the short side)
½ cup chocolate chips
½ cup chopped walnuts
Procedure:
Recipe Type: AuthenticIngredients:
6 inch non-stick skillet
1 large egg
6 tbsp. milk
¼ cup water
½ cup flour
2 tbsp. melted butter for coating the pan
½ tsp. vanilla extract
¼ tsp. cinnamon
For the filling:
8oz pack of crème cheese sliced into ¼ inch slices (across the short side)
½ cup chocolate chips
½ cup chopped walnuts
Procedure:
- Mix crepe ingredients in a blender and blend for about 10 seconds. Put this in the refrigerator for 1 hour to let the bubbles settle.
- Heat your nonstick pan and coat with melted butter when warm. Add 1 oz batter and swirl in the pan until it is coated. Cook for 30 seconds on medium heat and flip it over.
- Place 2 slices of cream cheese down the center, 1 tbsp. chocolate chips, and 1 tbsp. walnuts on top and slide the crepe off the skillet and onto a plate. Roll the crepes up into a tube and the heat will melt the chocolate and cream cheese. Drizzle a little high quality maple syrup over the top and you have dessert capable of complete and total comfort.
Recipe Author: Sous Chef Mike Rochester
Restaurant: Terrible’s Casino, St. Joseph, Mo
Source: http://www.goodnaturedfamilyfarms.com/uploads/tastebud_January_2008.pdf