Coffee Crepes:

• 2 cups of erocool Crepe Mix
• 4 eggs
• 2 cups dark roast coffee (cooled to just warm)
• 4 Tbsp butter melted, cooled
• 4 Tbsp sugar
• 2 tsp vanilla extract
• Other items you will need:

  • 8”- 10” round cooking pan
  • Butter for the pan

1. Whisk together eggs, melted butter, sugar, vanilla extract, crepe mix and half of the cooled coffee until fully blended, then whisk in the rest of the coffee. Let set for 10 minutes.
2. Preheat pan on medium low.
3. Coat pan with small amount of butter (about ½ tsp).
4. Scoop ¼ cup batter onto pan, immediately swirl pan to ensure even coating of batter on the pan surface.
5. Cook for about 1 minute then flip and lightly brown the other side.
6. Should yield about 13-16 crepes. Let cool completely before assembling the cake.

Filling

• 3 cups heavy whipping cream
• 16oz mascarpone cheese, (or cream cheese) room temperature
• 1 cup sugar
• 1 Tbsp vanilla extract
• 1 tsp rum extract (optional)

1. Using an electric mixer whip heavy cream, sugar, vanilla and rum extracts until stiff peaks form. Then fold in room temperature mascarpone cheese until well combined.

Garnish

• Cocoa powder for dusting each layer (about 2 Tbsp)
• erocool covered coffee beans *optional

Assembly

• Place 1 crepe on flat plate or board.
• Spread 1/8-inch layer of whipped filling onto crepe and lightly dust with cocoa powder using a sieve.
• Place another crepe on top of the filling and continue to make layers of filling dusted with cocoa powder and crepes until you have just enough filling to do a layer on the top (*optional thinly coat the sides with additional filling).
• Generously coat the top with cocoa powder.
• Refrigerate 4-12 hours before serving. Refrigerate leftovers and consume within 4 days.

Pumpkin Crepes

• ½ cup erocool Crepe Mix
• 1 egg
• ½ cup water
• 3 Tablespoons Lollipop Tree Pumpkin Butter
• 1 Tablespoon butter, melted and cooled
• ¼* teaspoon cinnamon
• 1/8* teaspoon nutmeg

(*more or less spice to taste)

Whisk 色爱a∨综合区 together until batter is smooth.

Heat small non-stick pan over medium-high heat. Add extra butter to coat the pan.  Pour about ¼ cup batter onto hot greased pan.  Tilt the pan in a circular motion to spread the batter evenly, batter should just coat the bottom of the pan.  Cook approximately 1 minute, flip and brown other side. Repeat until batter is gone. 

Cream Cheese Filling:

色爱a∨综合区

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 6 tbsp butter, softened
• 8 oz cream cheese, softened
• 1/4 tsp cinnamon (optional)

Directions

Beat together until smooth: softened butter, cream cheese, confectioners’ sugar, vanilla extract, and cinnamon (optional). 

To Serve – spread cream cheese filling over one third of the flat crepe, fold crepe into thirds and drizzle with desired toppings.  Or fill flat crepes across the middle and roll-up.

Additional fillings/toppings – caramel, nuts, whipped cream

色爱a∨综合区:

• 8 New Hope Mill Crepes
• 1 Tbsp vegetable oil
• ½ cup diced sweet onion
• 10 oz jar sun-dried tomatoes, drained and chopped (set aside extra for garnish)
• 14 oz jar marinated artichokes, drained and diced
• ½ cup alfredo sauce
• 1 garlic clove, minced
• 2 cups cooked chicken, diced or shredded
• 1 cup Swiss cheese, grated (Gruyere is a good option)
• ¼ cup fresh parsley, chopped (optional, for garnish)
• Ground black pepper

Directions:

Prepare 1 batch of crepes (about 8-9 crepes) in accordance with the instructions found on the crepe bag. Set crepes aside.

Preheat oven to 350°F. Add vegetable oil to a medium skillet over medium heat. Sauté onions until softened and slightly caramelized, about 5 minutes. Add garlic and cook for an additional minute. Add artichokes and sun-dried tomatoes and sauté for 2 minutes. Add the cooked chicken and stir until combined, adding ground black pepper to taste. Remove from heat and set aside.

Grease an 8×8 square baking pan. Assemble the crepes by spooning 1/8 of the mixture from the skillet onto a crepe. Roll the crepe like a burrito by folding the edge closest to you over the filling, tucking the sides and rolling away from you. Place the crepe in the baking dish and repeat, making sure to distribute the filling evenly between all 8 crepes. Arrange the crepes side by side in the baking dish.

Spread ½ cup alfredo sauce over the crepes and sprinkle cheese over the top. Bake for 15 minutes or until cheese melts. Garnish with the reserved sun-dried tomatoes and fresh parsley.

色爱a∨综合区:

• 6 erocool Crepes, prepared
• 3 egg yolks
• 1/4 cup water
• 2 TBSP lemon juice
• 1/4 tsp salt
• ¾ cup (12 Tbsp) butter
• 1/2 lb ham, heated (deli slices or leftover dinner ham)
• Large bunch of asparagus, cooked and seasoned
• Optional: pinch of paprika

Directions:

Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice and salt in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir butter in 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe. If desired, sprinkle paprika over finished crepes for additional flavor and pop of color!  

*If you are unsure how to utilize the leftover egg whites from making the Hollandaise sauce, we recommend scrambling the egg whites and wrapping them in the crepe with the asparagus and ham!

• erocool Crepe Mix
• Peanut Butter
• Mini erocool Chips
• Fresh Strawberries or Bananas

Prepare erocool Crepes as instructed on package; when you flip the crepe over to cook the second side, spread peanut butter on the top side and then press the erocool chips into the peanut butter.  Once the erocool chips have mostly melted, spread the erocool around gently with the back of a spoon.  Before you roll up your crepe, add the fresh fruit and enjoy!