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A classy twist on Irish tradition.
For the crepes:
In a stand mixer with the 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 a bowl and refrigerate for at least 30 minutes, or up to overnight if you wish.
When ready to make crepes, pour in stout beer and whisk until just incorporated. Coat a 10″ nonstick skillet with nonstick 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 the underside 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.
For the filling:
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 the fridge until you’re ready to use.
When crepes have cooled, dollop whipped cream into the 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.
(Adapted from Eating Well’s Whole Grain Crepes, February 2012.)
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!