If you’ve followed me on Instagram for a bit, you’ll see that I don’t always abide by the traditional “rules” about what you should eat at each meal. I’m all about soups and salads for breakfast and a big fluffy omelette sounds like the perfect dinner to me. I think you should eat the meals you want, when you want them.
It’s one of the reasons why I love crêpes as they are a true culinary chameleon. They can be sweet or savory and enjoyed at any time of day without any inquisitive looks. From sweet fruit breakfasts crêpes to a savory ham and cheese crêpe for dinner, heck you can even go all out with a crêpe cake for dessert!
Knowing how to make a good crêpe opens up a whole world of meal possibilities. And making them is easier than you think. I prefer using a blender to prepare the batter and find that giving the batter at least an hour to rest results in a great consistency. If you don’t have a crêpe pan, don’t fret, any non-stick type pan will do.
When thinking about these crêpes, I wanted something slightly sweet so that it could be enjoyed for a special weekend breakfast or easy dessert. The combination of ricotta cheese with a whipped cream gives these a flavor reminiscent of a cannoli without the sometimes heavy outside shell.
Instead of opting for a traditional food dye, I’ve included a method for making a minty green natural food dye using fresh mint leaves and, yes, spinach! Don’t worry though, I promise you won’t taste it. You won’t get a super dark green color but really, do you need to be eating neon green to know it’s chock full of minty goodness?
To me, it tastes a bit like a soft mint chocolate chip ice cream filled into a pillowy crepe. With the St. Patrick’s holiday coming up, it’s a perfect dish to make for your celebration!
Mint Chocolate Chip Crêpes
Makes 8 Crepes
Time: 1 Hour 30 Minutes
For the Crêpes
2/3 cup milk
2 tablespoons unsalted butter plus more for cooking, melted
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/3 cup whole wheat flour
For the Filling
1 cup ricotta cheese, strained*
1/2 cup powdered sugar, plus more for dusting
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup mini chocolate chips
For the Mint Green Dye
1 cup spinach, packed
1 cup mint leaves, packed
1 cup warm water
1. Prepare the crêpe batter by placing the eggs, milk, butter, honey, vanilla extract and salt in a food processor or blend. Blend on low for 20 seconds or until well combined.
2. Sift in the flour and blend again on low for 45 seconds or until batter has no lumps and flour is fully incorporated. Transfer to a large bowl and lightly cover with plastic wrap. Let sit for at least 1 hour at room temperatures before using.
3. Place a metal bowl or the bowl of a stand mixer in the freezer for at least 15 minutes.
3. To make the filling, start by placing the spinach and mint leaves in a food processor or blend and covering with the warm water. Blend on high for 1 minutes or until smooth. Strain the mixture through a fine mesh sieve, saving the liquid and tossing any solids - or use in other recipes!
4. Remove the metal bowl from the freezer and pour in the heavy whipping cream. Add in the strained spinach and mint liquid. Whip on medium speed for 5 minutes or until soft peaks have formed.
5. In a medium bowl, place the strained ricotta, powdered sugar, vanilla and peppermint extracts. Use a whisk to gently whip together until combined. Add the whipped cream to the bowl and use a spatula to gently fold it into the ricotta mixture. Add the chocolate chips and continue to fold in until spread throughout. Place the mixture in the fridge until ready to use.
6. Heat a non-stick skillet or crêpe pan over medium heat. Melt a small amount of butter in the pan, about 1 teaspoon. Once butter is melted and pan is hot, add 1/4 cup of the crepe mixture. Swirl around the pan to create a thin layer.
7. Cook the crêpe for 1 minute or until lightly golden brown and flip. Cook for another 1 minute. Remove and place on a baking tray. Cover with a kitchen towel to retain the heat while you cook the others, adding more butter when necessary.
8. To serve, place some of the mint chocolate chip filling in the middle of a crêpe. Spread slightly so that the mixture is almost at the edges. Fold over once to create a half moon and then fold over again to create a triangle.
9. Dust with powdered sugar and garnish with mint leaves.
* Strain ricotta in a cheesecloth or fine mesh sieve if it seems watery.