St. Patrick’s Day Crêpes

Directions

Step 1: Make the Crème de Menthe Whipped Cream

1. Chill a mixing bowl and whisk (or hand mixer beaters) in the refrigerator for 10–15 minutes.
2. Pour the chilled heavy cream into the cold bowl. Whip vigorously with a whisk (or use a hand mixer on medium speed) until soft peaks begin to form, about 2–3 minutes.
3. Add the crème de menthe liqueur (or green food coloring) and sugar. Continue whipping until soft peaks form, about 1–2 minutes more. Be careful not to overwhip, as the cream can turn grainy.
4. Cover and refrigerate the whipped cream until ready to use.

Step 2: Make the Crepe Batter

1. In a medium bowl, whisk together the milk, flour, egg, sugar, and salt until smooth. Alternatively, blend the ingredients in a blender for a smoother batter.
2. If coloring the crepes green, stir in the food coloring (either the yellow and blue combination or green food coloring) until evenly distributed.
3. Let the batter rest at room temperature for 10–15 minutes to allow the flour to hydrate and bubbles to settle.

Step 3: Cook the Crepes

1. Heat a small nonstick skillet (8–10 inches) over medium-high heat. Add 1 teaspoon of butter and swirl to coat the pan evenly.
2. Pour 1/3 cup of crepe batter into the center of the pan, then quickly swirl the pan to spread the batter into a thin, even layer.
3. Cook for about 1 minute, or until the edges start to lift and the bottom is lightly golden. Use a silicone spatula to gently flip the crepe.
4. Cook the other side for an additional 1 minute, then transfer the crepe to a warm plate.
5. Repeat with the remaining batter, adding more butter to the pan as needed. Stack the cooked crepes on the plate, covering with a clean kitchen towel to keep warm. You should have about 8 crepes.

Step 4: Assemble the Crepes

Option 1: Crème de Menthe Whipped Cream Filling

1. Place a crepe flat on a plate. Spread a generous dollop of the Crème de Menthe whipped cream down the center.
2. Gently roll the crepe around the filling.
3. Garnish with grated chocolate, if desired, and serve immediately.

Option 2: Mint Jelly Filling with Whipped Cream Topping

1. Place a crepe flat on a plate. Spread a thin layer of mint jelly down the center.
2. Gently roll the crepe around the filling.
3. Top with a generous dollop of the Crème de Menthe whipped cream.
4. Garnish with grated chocolate, if desired, and serve immediately.

Tips for Success

• Chilling the Bowl: Using a cold bowl and whisk helps the whipped cream whip faster and hold its shape better.
• Crepe Batter Consistency: The batter should be thin, similar to heavy cream. If it’s too thick, add a tablespoon of milk at a time to thin it out.
• Cooking Crepes: If the crepes are browning too quickly, lower the heat to medium. Adjust the amount of batter if needed to ensure thin, even crepes.
• Make Ahead: The crepe batter can be made up to 24 hours in advance and stored in the refrigerator. Stir gently before using. The whipped cream can be prepared a few hours ahead and refrigerated, but whip it again briefly if it starts to deflate.