How to Make St. Patrick's Day Crêpes
|Water||1⁄2 Cup (8 tbs)|
|Whole milk||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Fine salt||1⁄8 Teaspoon|
|Irish creme||2 Tablespoon|
|Food color (green)||3 Drop|
|Eggs||2 , beaten|
|Unbleached all purpose flour||1 Cup (16 tbs), sifted|
|Mascarpone cheese/Softened cream cheese||8 Ounce|
|Softened butter||2 Tablespoon|
|Mint extract||1 Dash (Optional)|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Irish cream||1 Tablespoon|
|Chocolate||2 Tablespoon, melted (Optional)|
|Powdered sugar||2 Tablespoon (for dusting)|
|Softened butter||1 Tablespoon (For greasing)|
For crepe batter
1. In a food processor, put together water, milk, butter, salt, eggs and vanilla, and process together until well blended.
2. Add in 2 tablespoons of Irish cream if using, and food colouring and process to mix.
3. Sprinkle in the flour and process until it forms into smooth batter.
4. Transfer the batter in a bowl, cover and refrigerate for 35 to 45 minutes until chilled.
5. In a bowl, place together cream cheese, 1 cup of powdered sugar, softened butter and 1 tablespoon of Irish cream, mint extract if using, and blend using an electric beater until smooth.
6. In a non-stick pan, put little butter and pour about 2 small ladles of chilled batter, swirl the pan, to make thin crepe, allow to cook until the surface is dry and bubbles appear, then flip to cook the other side.
7. Remove the crepe and allow to cool completely.
8. Repeat the last step until all the batter is used.
9. Spread the filling on cooled crepe, leaving about 1-inch edges, fold the crape in quarters.
10. In a plastic bag, put in the melted chocolate if using, cut the corners and drizzle over the crepes.
11. Serve crapes dusted with powdered sugar, if desired.
Calories 505 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 144.5 mg48.2%
Sodium 97.4 mg4.1%
Total Carbohydrates 50 g16.7%
Dietary Fiber 0.9 g3.6%
Sugars 31.7 g
Protein 8 g16%
Vitamin A 16.3% Vitamin C
Calcium 7.8% Iron 8.4%
*Based on a 2000 Calorie diet