Kawaii Crepe
Owners Phil Salazar and Candy Lam
The Capital Crepe
This ultra-rich treat is perfect for chocolate
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.
CHOCOLATE FUDGE
INGREDIENTS
Chocolate Fudge
3 1/2 cups condensed milk
1 1/2 evaporated milk
3 oz cocoa powder, unsweetened
3/8 cup butter, salted
2 tsp vanilla extract
Brownie Shortbread
Cookie Crumbs
1 cup unsalted butter,
room temperature
2/3 cup sugar
2 large egg yolks (extra large preferably)
2 tsp vanilla extract
2 oz bittersweet or semisweet chocolate, melted
2 cups & 2 oz all purpose flour
½ tsp salt
Garnish
Nutella, to taste
METHOD
Chocolate Fudge
1. Combine ingredients and cook over medium heat until mixture thickens and pulls away from the sides, about 30 minutes.
2. Pour into a greased pan, lined with parchment, and allow to set, about 2 hours
Brownie Shortbread
Cookie Crumbs
1. Preheat oven to 350°F. Mix flour and salt together.
2. Beat butter and sugar together until creamy. Blend in egg yolks and vanilla, then the melted chocolate. Mix in the flour in pulses until it forms a dough.
3. Push the dough over the bottom of a pan with a spatula. Flour your hands, then smooth out the dough. Chill for 30 minutes.
4. Bake the crust until just set, with a light brown crust on top, about 15 minutes. Let cool, then break into chunks.
assembly.
1. Smear crepe with Nutella. Top with fudge and brownie chunks.
Yield 8 10” crepes