Makes 8 8-inch crepes
Espresso Crepe, Sour Whipped Cream, Blueberries, White Chocolate Recipe
• 3/4 cup Shamrock Farms whole milk
• 1/4 cup brewed Ridgeline Coffee Roasters Reserve Voodoo espresso, chilled
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• Pinch of cinnamon
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup espresso crumble (see recipe on reverse)
• 2 cups Shamrock Farms heavy whipping cream
• 4 tablespoons coconut sugar
• 1/2 cup Shamrock Farms sour cream
• 2 tablespoons chopped Markon basil
• 2 cups Markon blueberries
• 1/4 lb whole white chocolate
In a blender combine the milk, chilled espresso, eggs, and vanilla. Add the flour, cinnamon, sugar, and salt on top of the liquid ingredients. Blend for 25 to 30 seconds on high, just until incorporated. Be sure to add the liquid to the blender first. If the dry ingredients go in first, the liquid won’t reach the bottom, and the flour will get caked under the blades. Spray an 8-inch non-stick pan with non-stick spray and heat on a medium temperature. Pour 1/4-cup of batter in a very thin layer at the bottom of pan. Cook for about 1-1/2 minutes. The wetness will dissipate, and the crepe will look like a very soft pancake.
In a stand mixer with whisk attachment beat whipping cream, sour cream and coconut sugar until it forms medium peaks. Gently fold in basil.
For espresso crumble:
- 2-1/2 cups chocolate chips
- 1/3 cup ground Ridgeline Coffee Roasters Reserve Voodoo espresso
Combine chocolate and espresso in a dry bowl over a pot of simmering water (double boiler style) and let chocolate melt; will take about 15 minutes. Spray half sheet tray and cover with half sheet of parchment, spray the parchment as well. Pour melted chocolate mixture onto prepared tray, spray other half of parchment and place over top. Smooth chocolate mixture to edges of tray. Place tray in freezer to harden. Break chocolate espresso into chunks then pulse in robot coupe until crumble consistency.
Fold the crepe in quarters and plate. Sprinkle with blueberries and add a dollop of sour whipped cream on top. Sprinkle with espresso crumble and finish with finely grated white chocolate.
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