Flora’s Chocolate Drizzled French Crêpes with Ricotta

One of our exchange students, Flora, left us with this delicious authentic French recipe.  It is to die for.  Not as good as the little one-man stand we visited outside Notre Dame Cathedral in Paris, with its snow-cone shaped, oozing Nutella and banana, side-street treat, but it’s close.

You’ll need:

  • 2 eggs
  • 10g or 1 Tbsp. butter, melted
  • 100g or 3/4 cup flour
  • 250ml or 1 cup whole milk
  • 2-3 tsp. water
  • 1/2 tsp. salt
  • 2 tsp. beer

In a bowl, whisk together eggs. 

 

Sift together flour and salt then add in eggs.  Pour in the milk with 2-3 tsp. water.  Mix in the melted butter and beer, cover and refrigerate for 2-24 hours.

The best scenario is to make the batter at night, refrigerate it and when you wake up for breakfast, the batter is ready for use. 

Pour the batter into a shallow dish or plate. 

With your crêpe maker (easiest way to make crêpes with a light sensor to tell you when they are complete), dip the pre-heated surface into the batter. 

 Wait for the orange light to turn off, flip the crêpe onto a plate.  Continue until you have  used all of the batter.

Take your thin, pancake-like crêpe and place Nutella, and ricotta cheese in the center.

Fold each side over into a cigar shape and drizzle with chocolate. Bon Appétit!

The crêpes themselves crisp on the side that sits directly on the crêpe maker.  The inside stays sort of puffed and soft.  They are sturdy, but thin, so if you order these at a restaurant and they come out as thick as a pancake, you know it’s not the real thing.  The ricotta is a light and fluffy cheese that doesn’t add much flavor, but gives the crêpe a distinct texture.  It works with both sweet and savory meals.  Erica went sans the cheese and just stuffed her crêpe with melted chocolate. 

You can really experiment with fillings. One idea is to look up a crêperie and attempt one of their creations. Ham & Cheese, Broccoli Cheese, Powdered Sugar & Strawberries, Whip Cream & Blueberries, Spinach Artichoke & Parmigiano Reggiano, Nutella & Bananas…  The possibilities are endless. 

If you wanted, you could have a whole day of crêpes. Breakfast: Eggs,  Bacon & Cheese. Lunch: Broccoli, Ham & Cheese. Dinner: Portabello, Spinach & Feta.  Dessert: Chocolate, Crushed Graham Crackers & Marshmallows.

 

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Filed under Breakfast, Dessert, Food, Lunch/Dinner

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