inthekitchen
Cheesepuff Crepe
This crepe is gooey, tangy, and sweet,
perfect to share with a sweetie
INGREDIENTS
Crepe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp salt
3 Tbsp melted butter
Chocolate Cheesecake
12 oz dark chocolate
4 oz bittersweet chocolate
1/4 cup butter, salted
2 tbsp unsweetened cocoa powder
24 oz cream cheese
1 cup confectioner’s sugar
1 1/2 cups + 1 cup sour cream
2 tsp vanilla extract
1/4 cup granulated sugar
1 Tbsp cornstarch
1 tsp orange zest
3 cups strawberries, sliced
METHOD
Crepe
1. Blend or whisk together all
ingredients until smooth.
2. Refrigerate batter for 1 hour.
3. Oil pan and heat over medium
heat.
4. Pour about 3 Tbsp batter into
the heated pan, then tilt and swirl
pan in a circular motion to coat
evenly.
5. Cook crepe until browned,
about one minute, then flip and
cook the other side, about one
minute. Repeat with remaining
batter.
Chocolate Cheesecake
Strawberry Sauce
1/2 cup orange juice
SIMPLY
THE BEST
Manitoba Master Potters
1. Melt chocolate and butter in a
double boiler until smooth. Remove
from heat and whisk in cocoa. Let
cool to room temperature.
2. Whip cream cheese and sugar
until smooth. Whip in the chocolate
mixture just until smooth.
3. Add sour cream and vanilla, beat
until smooth. Chill until firm.
Strawberry Sauce
1. Combine orange juice, sugar,
cornstarch, and orange zest. Bring
to a boil over medium-high heat,
stirring until sauce is thick and
clear.
2. Stir in strawberries until well
combined. Remove from heat and let
cool.
ASSEMBLY
1. Spread crepes with chocolate
cheesecake filling. Top with
strawberry sauce, graham cracker
crumbs, and mini marshmallows.
Yield 8 10” crepes
Making your
house a home
Unique pieces
for home and garden
Artist Anne Fallis-Elliott
778 Corydon Ave.
(204) 475-8088
www.stonewaregallery.com
18
ciao! / apr/may / two thousand sixteen
444 Academy Rd.
204-487-1151
bluehillsdesign.ca