Spicy Dessert Crepes
Indulge in the perfect balance of sweetness and heat with these irresistible Spicy Dessert Crêpes! This recipe transforms delicate, paper-thin crepes into a dessert masterpiece with a bold twist, thanks to a hint of ground cayenne pepper and warming cinnamon. Filled and drizzled with rich, velvety chocolate ganache, these crepes are garnished with fresh strawberries and crunchy pistachios, making every bite a delightful medley of textures. Quick to prepare in just 35 minutes, these spiced dessert crepes are an elegant treat perfect for special occasions or an indulgent after-meal reward. Add these sophisticated yet fiery crepes to your repertoire for a dessert that’s as unique as it is delicious!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 2 Eggs
- 1 cup Whole milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips
- 0.25 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 cup Fresh strawberries (sliced)
- 2 tablespoons Chopped pistachios
Instructions
In a medium bowl, whisk together the flour, sugar, ground cinnamon, cayenne pepper, and salt.
In another bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and lump-free. Let the batter rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of the batter into the pan, immediately swirling it to evenly coat the bottom with a thin layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter.
In a small saucepan, heat the dark chocolate chips and heavy cream over low heat, stirring constantly, until a smooth, glossy ganache forms. Remove from heat.
To assemble, spread 1-2 tablespoons of the chocolate ganache over one half of a crepe. Fold the crepe in half, then in half again to form a triangle.
Drizzle additional chocolate ganache over the folded crepes and sprinkle with powdered sugar.
Top with fresh strawberries and a sprinkling of chopped pistachios for added texture and flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 109.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 527 mg | 41% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
