Espresso Crepes Food

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE

Steps:

• Combine all crepe ingredients in a blender and blend until smooth.
• Allow batter to rest in the refrigerator at least half an hour.
• In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
• In a medium saucepan, melt chocolate over medium-low heat.
• Add remaining ingredients and whisk thoroughly until smooth.
• Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
• Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
• Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
• Cook crepe until edges barely start to peel away from pan.
• Gently slide a long metal offset spatula under the crepe and flip it over.
• Cook crepe just another minute and slide onto a plate.
• Spread crepe with a thin layer of glaze.
• Cook another crepe, stack on top of the first, and spread with a bit of butter.
• Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
• Repeat this sequence until batter runs out, leaving top crepe bare.
• Spread remaining glaze over top crepe and allow it to drip down the sides.
• Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

ESPRESSO FRAPPE

Steps:

• Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
• In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
• Yield: 1 cup
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 1 hour

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

MANGO ESPRESSO CREPES

Steps:

• Make the crepes.
• Whisk together all ingredients in a bowl.
• Heat a skillet and coat with non-stick cooking spray.
• Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
• Cook for 30-45 seconds or until the top is dry.
• Loosen the sides with a spatula and flip.
• Cook for another 30 seconds.
• Cook the filling.
• Peel and cut the mangoes into 1/2" cubes.
• Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.

ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE

Steps:

• In a small bowl whisk together the flour, sugar, espresso powder and salt.
• In a blender combine the milk, water, melted butter, and eggs.
• Pulse a few times to lightly blend.
• Add the dry ingredients and blend until smooth.
• Cover and chill-up to 1 hour.
• Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
• Pour 1/4 cup of the crepe batter into the pan.
• Quickly tilt pan in all directions so batter covers pan with a thin coat.
• cook for 30 to 35 seconds.
• Carefully lift crepe with a spatula and turn.
• Cook for an additional 30 seconds.
• Place cooked crepe on a towel.
• Repeat with remaining batter.
• Makes 12 crepes.
• In a small saucepan over medium heat combine half-and-half and honey.
• Cook for 3 minutes, stirring often.
• Remove from heat and add the chopped chocolate.
• Stir until melted and smooth.
• Fold each crepe in half, fold in half again.
• Place each crepe on a plate.
• Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
• Top with chocolate curls and dust with espresso powder.