Chocolate Stout Crepes with Irish Cream Whip

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.)