Peppermint Hot Cocoa Crepes

Nothing smells more like the holidays than peppermint candy canes and a big mug of piping hot cocoa. Welcome the bitter cold with some holiday spirit by making these delectable hot cocoa peppermint crepes one morning. Believe it or not I don’t think I have ever eaten a crepe, but this isn’t really surprising since I’m not a big breakfast eater. However, I will NEVER turn down chocolate in the morning or any other time of the day. Chocolate crepes are a perfect way to transition me into the breakfast and holiday mood. Most people probably tend to stay away from crepes because they are more finicky to make compared to pancakes. Crepes are so much lighter and airy, and you can eat more than one without the bloated feeling… or maybe that’s just me. Anyway, It rained all day, my football team won, and my man Perine broke the NCAA single game rushing yards record in their game against Kansas! SAY WHA! I had to celebrate and what better way than making peppermint hot cocoa crepes in my kitchen that my husband spent all day cleaning.. oops.

This was my first time making crepes, and honestly it went pretty well. They weren’t perfect, but I had nothing to compare them to, so I declared them a success. I read the first crepe almost never turns out and let me just say this was true for me. However, the second one flipped perfectly. It is a little tedious since you can only cook one at a time, but they cook very quickly. I’m excited to try a different flavor and improve my crepe technique.

Peppermint Hot Cocoa Crepes

 

1-1/2 cups of milk

2 Tbsp coconut oil or olive oil

3 eggs

3 Tbsp of water

1 tsp of vanilla

1/4 cup of sugar

1/4 cup of baking cocoa

1/8 tsp of salt

Filling

4 oz of butter softened

4 oz of cream cheese softened

2 cups of powered sugar

1 tsp of vanilla

4 candy canes for candy cane dust

Directions 

1. Place all ingredients in a blender and blend until smooth. Then place in refrigerator for 2 hours.

2. Mix cream cheese, powdered sugar, butter, and vanilla for filling and whip until smooth. Grind or smash four candy canes to make candy cane dust

3. Grease the skillet and put on medium heat. Place 2 tablespoons of chilled batter in the middle of the pan. Tilt the pan to cover. I made mine smaller than the size of the pan which made them easier to flip, but it made them probably a little thicker than a traditional crepe.

4. Cook until the batter is no longer a liquid consistency. Then flip for 20-30 seconds. Place on wire rack preferably or plate.

Create your tower of crepes

1. Place crepe on a plate and spread your frosting on top and then sprinkle with candy cane dust. Repeat steps till you have used all your crepes or reached desired height. Top with whip cream and add more candy cane dust if desired.

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