Espresso Crepe Recipe

Makes 8 8-inch crepes

• 3/4 cup Shamrock Farms whole milk
• 1/4 cup Four Leaf Roasters Espresso, chilled
• 3 Fair Meadow Eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• Pinch of cinnamon
• 2 tablespoons Katy’s Kitchen Sugar
• 1/4 teaspoon salt
• 1 cup espresso crumble (see recipe below)
• 2 cups Shamrock Farms Heavy Whipping Cream
• 4 tablespoons coconut sugar
• 1/2 cup Shamrock Farms sour cream
• 2 tablespoons chopped Markon basil
• 2 cups Markon blueberries
• 1/4 lb whole white chocolate

In a blender, combine the milk, chilled espresso, eggs, and vanilla. Add the flour, cinnamon, sugar, and salt on top of the liquid ingredients. Blend for 25 to 30 seconds on high, just until incorporated. Be sure to add the liquid to the blender first. If the dry ingredients go in first, the liquid won’t reach the bottom, and the flour will get caked under the blades. Spray an 8-inch non-stick pan with non-stick spray and heat on a medium temperature. Pour 1/4-cup of batter in a very thin layer at the bottom of the pan. Cook for about 1-1/2 minutes. The wetness will dissipate, and the crêpe will look like a very soft pancake.

In a stand mixer with whisk attachment, beat whipping cream, sour cream and coconut sugar until it forms medium peaks. Gently fold in basil.

For espresso crumble:

• 2-1/2 cups chocolate chips
• 1/3 cup ground Four Leaf Roasters Espresso

Combine chocolate and espresso in a dry bowl over a pot of simmering water (double boiler style) and let chocolate melt; will take about 15 minutes. Spray half sheet tray and cover with half sheet of parchment, spray the parchment as well. Pour melted chocolate mixture onto prepared tray, spray other half of parchment and place over top. Smooth chocolate mixture to edges of tray. Place tray in freezer to harden. Break chocolate espresso into chunks, then pulse in robot coupe until crumble consistency.

To plate:

Fold the crêpe in quarters and plate. Sprinkle with blueberries and add a dollop of sour whipped cream on top. Sprinkle with espresso crumble and finish with finely grated white chocolate.