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Coffee Klatch CrepesCoffee Klatch Crepes

Coffee Klatch Crepes


By: Jeffrey - Ellison Bay, WI - 2016 Recipe Contest
Ingredients:

For Crepes:

  • 1 cup A.P. Flour
  • 2 Tbs. fine grd. Door County Coffee Elite Espresso
  • 2 Tbs. Sugar
  • 1/4 tsp. Salt
  • 1 3/4 cups 2% Milk
  • 2 Large Eggs
  • 1/2 cup melted Butter plus more to sauté
For Filling:
  • 8 ounces Softened Cream Cheese
  • 1 Egg Yolk
  • 2 Tbs. Sugar
  • 2 Tbs. fine grd. Door County Coffee Elite Espresso
  • 2 Tbs. chopped Candied Ginger
  • 2 Tbs. chopped Toasted Walnuts
  • 1 pint Raspberries fresh or frozen

Instructions:

Crepes:

  1. Whisk dry ingredients into eggs and milk until uniform and smooth. Then whisk in butter.
Filling:
  1. Whisk together first four ingredients until uniform and smooth. Then stir in ginger and walnuts. Reserve raspberries.
To Make:
  1. Heat 8" skillet over med-high heat and lightly brush with butter.
  2. Pour 1 1/2 ounce crepe batter and tip pan to evenly coat bottom.
  3. Cook for about 30 seconds then carefully slide crepe onto wax paper.
  4. Spread 1 heaping Tbs. of filling over half of the crepe and top with 4 or 5 raspberries.
  5. Fold other half of crepe over filling then fold crepe again (corner to corner) to form a triangle. Repeat with remaining batter and filling.
  6. Return crepes to hot buttered skillet and cook about a minute per side of until crepes are browned and crisp.
Serving Suggestion:
Serve three to a plate and garnish with raspberry sauce, raspberries, chopped candied ginger, chopped toasted walnuts, powdered sugar and a sprinkle of finely ground Door County Coffee Elite Espresso.