Chocolate Stout Crepes With Irish Cream Whip Recipe

Name: Chocolate Stout Crepes With Irish Cream Whip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 1/2 cups Whole Wheat Flour; 1/2 cups All-purpose Flour; 1 Tablespoon Sugar; 1/4 teaspoons Salt; 1/2 cups Milk; 3 whole Eggs; 1/2 teaspoons Vanilla Extract; 2 teaspoons Cocoa Powder; 2 teaspoons Vegetable Oil; 1/2 cups Stout Beer, Guinness; Powdered Sugar, For Dusting; FOR THE FILLING:; 1 cup Heavy Whipping Cream; 2 Tablespoons Fine Grain Sugar; 2 Tablespoons Irish Cream

Servings: persons

FOR THE CREPES:
1/2 cups Whole Wheat Flour
1/2 cups All-purpose Flour
1 Tablespoon Sugar
1/4 teaspoons Salt
1/2 cups Milk
3 whole Eggs
1/2 teaspoons Vanilla Extract
2 teaspoons Cocoa Powder
2 teaspoons Vegetable Oil
1/2 cups Stout Beer, Guinness
Powdered Sugar, For Dusting
FOR THE FILLING:
1 cup Heavy Whipping Cream
2 Tablespoons Fine Grain Sugar
2 Tablespoons Irish Cream

1
["For the crepes:", "In a stand mixer with the whisk attachment, beat together flours, sugar, salt, milk, eggs, vanilla, cocoa powder, and oil. Whisk on medium-high until nearly all clumps are gone and mixture is smooth. Place in a bowl and refrigerate for at least 30 minutes, or up to overnight if you wish.", "When ready to make crepes, pour in stout beer and whisk until just incorporated. Coat a 10"" nonstick skillet with nonstick spray and heat over medium-high heat. Pour in 1/3 cup of batter. Immediately tilt and rotate pan, evenly distributing batter along the entire bottom of the pan. Cook until the underside is lightly browned, or about 1-1 1/2 minutes. Gently flip crepe with spatula and continue to cook an additional 45 seconds. Slide onto a plate and allow to cool.", "Repeat the process with the remaining batter.", "For the filling:", "Using a cleaned stand mixer bowl and whisk attachment, beat together heavy whipping cream, fine grain sugar and Irish cream until stiff peaks form in the whipped cream. If not using immediately, place in the fridge until you're ready to use.", "When crepes have cooled, dollop whipped cream into the middle of each crepe and roll the crepes to close them. They can also be folded into quarters. Serve immediately with a dash of powdered sugar on top.", "(Adapted from Eating Well's Whole Grain Crepes, February 2012.)"]

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CREPES:, 1/2 cups Whole Wheat Flour, 1/2 cups All-purpose Flour, 1 Tablespoon Sugar, and more.

Yes, Chocolate Stout Crepes With Irish Cream Whip falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Stout Crepes With Irish Cream Whip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions