I call crepes “special pancakes”. Pancakes because the principle behind making them is the same as the principle behind making pancakes. Special because they require gentler handling of the batter most especially after pouring on the pan. They’re also more carefully and meticulously decorated than pancakes. This recipe, however, will show you the best way in making crepes.
Our friend Erica from The Pioneer Woman has this to say about this recipe:
“Recently, I decided to conquer my crepe-making fears. To my relief, they were easy to mix together and actually turned out scrumptious. So I attempted my favorite chocolate crepes again, and they were a success as well! I decided to fill them with orange-flavored whipped cream, which was a lovely combo.”
I’m glad you conquered your crepe-making fears, Erica. This recipe that you shared with us is something that will bring smiles to whoever will be eating at our breakfast table, and yes, including us definitely. The crepe tastes just right and the filling is something that I can’t forget the taste of even if I already downed it with coffee.
Ingredients
FOR THE CREPES:
1-1/3 cup Borden Whole Milk, Or More As Needed
1 Eggland’s Egg
1 Tablespoon Kerrygold Butter, Melted, Plus More For Cooking
1/2 teaspoon McCormick Pure Vanilla Extract
1 cup Gold Medal All-purpose Flour
5 Tablespoons Plus 1 Teaspoon Hershey’s Unsweetened Cocoa Powder
1/4 cup Domino Sugar
1/2 teaspoon Clabber Girl Baking Powder
1 pinch Morton Salt
Orange Zest And Powdered Sugar, For Garnish
FOR THE ORANGE CREAM CHEESE WHIPPED CREAM FILLING:
4 ounces, weight Philadelphia Cream Cheese
1 Tablespoon Pillsbury Maple Syrup
1 Medium Orange, Zested
1 Tablespoon Freshly Squeezed Orange Juice
1-1/2 cup Borden Heavy Whipping Cream
Instructions
For the crepes:
In a small bowl, whisk together milk, egg, butter, and vanilla. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter and swirl to coat. Pour in a small amount of batter and swirl to coat the bottom of the pan. Cook until the crepe develops bubbles, about 1 minute. Flip and cook on the other side for another minute or so. Place on a plate and cover with a double layer of a clean dish towel. Repeat with remaining batter.
For the filling:
Place cream cheese and maple syrup in a medium bowl and beat until smooth. Add orange zest and juice and beat again. Add whipping cream and beat until medium-stiff peaks form, scraping down the sides of the bowl once.
To assemble:
Lay out a crepe on a plate and spread a generous amount of the orange filling down the middle. Roll up and sprinkle with extra orange zest and dust with powdered sugar.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: If batter seems too thick, you can whisk in a small amount of milk to thin it out.
Thanks again to The Pioneer Woman for this amazing recipe.
