~Black Marble Crepes, with Fresh Blackberries & White Chocolate Whipped Cream~
Black Marble Crepes
White Chocolate Whipped Cream
Black Marble Crepes:
4 eggs, beaten
3 cups milk
2 cups flour
2 tbsp vegetable oil
1/2 tsp fine salt
1 tsp black food coloring
With a whisk or electric blender, mix together eggs, milk, flour, oil & salt.
Pour half of the mixture into a spouted measuring cup or small pitcher. Add food coloring to remaining batter and blend until smooth. Pour into a separate spouted measuring cup or small pitcher.
Cook according to manufacturers instructions. Browning one side only. Or heat small nonstick skillet.
For marble technique:
Heat crepe pan to medium low heat.
Holding a pitcher in each hand, pour the black and white crepe batter, at the same time in two thick straight lines across the pan. Using the back of a heavy spoon or metal scoop, quickly swirl out batter in a circle pattern, being careful to not over mix. Cook until dry and lightly browned on the bottom. Remove to parchment lined plate. Repeat with remaining batter to make crepes. Layering with sheets of parchment to keep crepes separated.
Serve immediately, with jam, berries and cream.
White Chocolate Whipped Cream:
1 cup heavy cream
1 cup milk
1 box White Chocolate instant pudding mix
In mixer bowl, place milk. Pour pudding mix over milk and beat until thick. Add cream and mix slowly.
When incorporated, beat on high for 6-7 minutes or longer, until light cream is light and hold its shape. Cover and refrigerate until ready to use.
*Crepes can be made ahead and stored in a ziplock, or air tight container and frozen until ready to use.
Electric Crepe Maker, Cucinapro
Available on Amazon, Target, Bed, Bath and Beyond, and Orson Gygi
Recipes by Amy Richardson