Monday, March 12, 2012

crepes with whiskey ganache and bailey's whipped cream


The snow is meltiiiiiiiiiiiiiing!

Clearly, this is exciting news. Not that I'm a huge winter-hater, but I must admit that I'm pretty happy to be seeing less and less snow, and more and more warmer weather these days. I really hope it keeps up, at least until next weekend for St-Patrick's Day, or more importantly, the parade on Sunday! 


As a long standing tradition in Montreal, the St-Patty's parade is a lot of fun for people of all ages. And yes, the only day when you're allowed to drink openly on public streets. I'm definitely excited about having breakfast with friends and most likely some Irish coffee. I'm not exactly a big drinker, but there's definitely going to be some (or more) alcohol involved.

 

I even decided to start it up early this year with a sinfully delicious Irish breakfast. These crepes are seriously mouth-watering, but I have to admit that they are very heavy. In fact, it's more of a dessert than breakfast. Irish whiskey chocolate ganache drizzled onto crepes with homemade Bailey's whipped cream. Yup, I went there. 

Yes, these crepes are ridiculously indulgent. Yes, they are fattening. And boozy. But oh man, just looking at these pictures is making me drool. There are a few steps to take, but each component is actually really easy to do. You can skip the homemade Bailey's if you wish and use store-bought to save time. Either way, these crepes are the "craic"!


Basic Crepes

Yields 6-8 crepes

Ingredients

1 cup all-purpose flour
2 eggs
1/2 tsp salt
1 1/3 cup milk
2 tbsp vegetable oil or melted butter

Procedure

In a medium bowl, mix flour and salt. Make a well and add eggs, milk and oil. Whisk everything until smooth. Let stand about 1 hour in refrigerator. (alright, so I usually skip this part) 

Oil a crepe or regular skillet and heat on medium-high. Pour enough batter to cover pan with a thin layer. Let it cook for about 30 seconds then flip over and cook other side. Continue until no more batter remains, oiling well after each or every second crepe. Keep warm under a plate.

 Whiskey Ganache 


Original source: Brown Eyed Baker


I cut down the original recipe a lot because I didn't want too much chocolate for two people. This worked out quite well. You can put in as much Whiskey as you'd like!

2 ounces (60g) dark chocolate, chopped
3 tbsp heavy whipping cream
1 - 2 tsp Irish Whiskey (Jameson, of course)

Place chocolate in a small bowl. Heat cream in a small sauce pan until just boiling. Pour cream over chocolate and let sit 15 seconds then start mixing until nice and smooth. Add whiskey to taste.

Bailey's Whipped Cream

1/2 cup heavy whipping cream
2 tbsp sugar
1/2 - 1 tbsp Bailey's Irish Cream (I made a homemade Bailey's using this recipe from the Cupcake Project)

Place cream, sugar and Irish Cream in a electric mixing bowl and whip on medium-high speed until medium peaks form. 

Assembly:

Fill crepes with chocolate ganache and/or whipped cream, drizzle with ganache and pipe whipped cream with a piping bag on top with desired. 

3 comments:

  1. curious: what's the difference if you let it stand for that hour in the fridge?

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    Replies
    1. I was never really sure why, just something I had been told to do. But apparently letting it stand allows the flour to expand and for the air bubbles to collapse. If it gets too thick afterwards you can thin it out with a bit of milk. But again, I'm too impatient for this step :)

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