Megan Pence of Country Cleaver was the Grand Prize winner of the BeBetsy Recipe Contest in February. She is now the lucky owner of a new Kitchen Aid Artisan mixer and has whipped up a special treat fit for a St. Patrick’s Day holiday bash!
She shares her article here with BeBetsy readers. Enjoy!
Chocolate Stout Crepes with Irish Cream Whip by Megan Pence of Country Cleaver.
With the bevy of green beers, plastic green bowler hats, and green beads making their appearance at every St. Patty’s Day bash in town, I wanted to give you something a little more la-tee-dah to celebrate the day.
Oh, there will be booze – don’t you fear. Who do you think you’re talking to here?
Crepes are one of those foods that have inextricably linked to my childhood years with my grandma making the family crepes every morning of our weekends away at their little camping-stead in the forested hills near Canada. She always let my sister and I help, pour, swirl, flip, fill and ensure that we got a hefty dose of powdered sugar on top. As any good grandma would.
But as I grew up those crepe-endeavors and camping ventures went away and until now I hadn’t been able to replace them.
With a boozed up and Irish inspired version.
Into a stand mixer beat together your flours, eggs, vanilla, sugar, salt, cocoa and canola oil until thoroughly mixed and practically smooth.
Let the mixture rest in the fridge for at least 30 minutes, or even overnight if you’re feeling daring. Sitting overnight will help them develop a wonderfully tangy zip.
Just before you’re ready to cook the crepes, pour in 1/2 cup of Guinness. Putting the beer in early would let the carbonation dissipate, and we wouldn’t want that!
When you’re ready to rock, heat a 10″ non stick skillet over medium high heat. Spray the pan with non-stick spray. When properly heated, pour 1/3 cup of batter into the skillet and rotate the pan under the batter is evenly dispersed around the bottom of the pan. Let cook for about 1 minute or until the bottoms are set and starting to brown. Gingerly flip the crepes and let them cook until brown on the opposite side, about 30 seconds or so.
Let them cool on a plate until they’re all cooked and cooled.
Into your cleaned stand mixer with a whisk attachment beat together 1 cup of heavy whipping cream, 2 tablespoon of fine grain sugar and 2 1/2 tablespoon of Irish Cream.
Beat on high until stiff peaks form and don’t make any attempts to resist the urge to dip a spoon into the mix. It’s whipped cream after all. Do it. Be bad hunny, I won’t tell.
Dollop hefty servings of whipped cream into the middle of each crepe, and roll or fold each one. Sprinkle with powdered sugar and devour. Promptly.