peppermint mocha crepes
celebrate the season with everyone’s favorite drink turned into dessert with these delicious peppermint mocha crepes
I hope you all had a wonderful Christmas; we’re celebrating with family in NY and having a wonderful time even if there isn’t any snow. Spending time with family is what the holiday season is all about, well that and the food of course. And there has been a lot of great food so far.
The kids even enjoyed their first (and second and third) peppermint mocha and LOVED it! It may sound strange, but I love sharing my love of coffee with my kids. Stella now wants to stop for coffee all the time. (this could get pricey) Good thing I make a great cup of coffee right at home.
With the kids’ new found love of coffee, I decided to combine our love of coffee with our love of all things chocolate and peppermint and crepes. It’s everyone favorite holiday beverage made into a delicious dessert (or breakfast). Yes, we did eat these for breakfast; at holiday time dessert for breakfast is totally allowed right?
The crepe batter is made with with your favorite coffee; for me that always starts with my KitchenAid french press. French Press coffee is bold and full bodied, making it ideal for using in recipes where you want the coffee flavor to shine through. Add the coffee along with milk, egg, melted butter, flour, cocoa powder, and peppermint extract. Blend, pour and fill the crepes with chocolate ganache, and then top with whipped cream.
It really doesn’t get any better than peppermint mocha crepes when it comes to holiday desserts.
- 1/2 cup coffee
- 1/2 cup milk
- 2 eggs
- 1/4 tsp salt
- 1 Tbsp sugar
- 1/2 cup flour
- 1/4 cup cocoa powder
- 2 Tbsp butter, melted
- 1 tsp peppermint extract
- for the filling -
- 1/4 cup chopped chocolate
- 1/2 cup heavy cream
- topping - whipped cream
- in a blender jar add the coffee, milk, eggs, salt, sugar, flour,cocoa powder,butter,and peppermint
- blend until smooth - scrape down the sides to incorporate any flour "clumps" on the sides
- cover and chill at least 30 minutes
- heat your crepe pan or skillet over med-high heat (butter pan if needed)
- pour 1/4 cup of batter in the well heated pan
- immediately tilt pan in all directions to cover the bottom with batter
- return the pan to the heat for about 1 minute
- carefully lift the edge with a spatula to check for a light brown color
- flip when ready, and cook on the bottom for about 30 seconds
- repeat with the remaining batter
- allow crepes to cool slightly
- for the ganache -
- heat cream in a small saucepan over medium-low heat - cream does not need to boil or simmer, it just needs to be hot
- pour cream over the chopped chocolate, and let sit for a minute
- whisk cream and chocolate until you have a very smooth ganache
- spread each crepe with ganache, fold and then top with whipped cream and a ganache drizzle
These peppermint mocha crepes were so good, I may just have to extend peppermint season into the spring.
thank you to Single Edition Media on behalf of KitchenAid for sponsoring this post