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Cheesepuff Crepe

crepecover
Owners Phil Salazar and Candy Lam
Kawaii Crepe


White Chocolate Cheesecake Crepe

This sweet-tart filling gets nutty crunch from a deconstructed macaroon garnish.

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

METHOD

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.

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

Strawberry Sauce
1/2 cup orange juice
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
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

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