“Inspiring Images”: Valentine Crepe!

Still need a thoughtful idea for your significant other? Try making this delectable treat!

Red Velvet Crepes
(Makes about 24, 8″ crepes)

Ingredients:
– 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2  cups butter milk
- 1 1/4 cup whole or lowfat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cocoa powder, sifted
- 1 tablespoon red food color gel
- 2 tablespoons unsalted butter, melted
+ 2 tablespoons cooking oil (for pan)

*Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides.  Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick.  Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.

Mascarpone Cream Filling
- 500 mL heavy cream
- 300 gr mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
+ 1/2 cup raspberry jam (optional, for filling crepes)

Chocolate Ganache  Topping
- 75 gr bittersweet chocolate
- 75 mL heavy cream
- 1 tablespoon sugar

Enjoy!

~Kathryn