I was able to do another cooking demo at the Farmers’ Market yesterday! I was so excited because this time I knew what I was getting into, but I had no clue what to make. I wanted to make another dessert or breakfast type food, and I needed to include an ingredient from the market. I decided to attempt crepes, which I’d never made before. I knew they had a lot of eggs in them and our market is full of egg sellers. From there, I just had to pick my flavor!
Chocolate crepes sounded more unusual to me, so I decided to try them out. Strawberries are starting to appear now, but they’re so popular that they sell out quickly. I was afraid I wouldn’t be able to get my hands on any, so I just went with raspberries. Chocolate-raspberry is a favorite flavor combo of mine, and these were no exception!
The market was a blast once again. It was very gusty but the sun was out and the temperature was perfect. The little crowd that watched me was very encouraging and even clapped when I was able to flip the first crepe successfully, which was very sweet.
We gave out so many samples! We left before they were all gone, but there were only about 10 left. I ran out of filling, so we just cleaned up and took off after that.
Cooking the crepes outdoors was pretty easy, so in your own kitchen it should be a breeze. Try them out and let me know what you think!
*Makes 7-8 crepes
1 c. milk
2/3 c. flour
1/4 c. cocoa
3 T. sugar
3 T. butter, divided
8 oz. cream cheese, softened
2/3 c. powdered sugar
1/2 c. seedless raspberry jam
1 c. fresh raspberries, chopped in half
Chocolate syrup for drizzling, if desired
In a large bowl, whisk together eggs, milk, flour, cocoa, and sugar. Heat a large skillet to medium heat and add about a teaspoon of butter. After butter melts, add 1/4 cup of the batter and tilt the pan to make an even layer on bottom of pan. Cook until set, about 1 minute. Using a spatula, lift the sides and gently flip the crepe over. Cook for one minute. Repeat with remaining batter.
In another large bowl, whip cream cheese and powdered sugar until blended, about 3 minutes. Beat in jam until combined and then fold in raspberries gently. Use to fill crepes. Drizzle with chocolate syrup if desired.
*Anna Original Recipe*