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Article: Crêpes au pissenlit et au cacao

Culinary

Crêpes au pissenlit et au cacao

CUISINER AVEC DU THÉ

Crêpes au pissenlit et au cacao

Offrez-vous des crêpes apaisantes au cacao, imaginées par le chef Justine Smith, chef exécutif du Sonora Resort.

Grillées et subtilement sucrées, les notes de pissenlit de la poudre botanique de pissenlit sauvage biologique de TEALEAVES créent un classique familier, avec une touche de verdure printanière. Le plat est sublimé par une touche finale subtile de zeste d'orange.

Recette créée par le chef Justine Smith, chef exécutif du Sonora Resort dans le cadre de la série de chefs TEALEAVES « In Good Taste ».

[[ recipeID=recipe-8kqhre8em, title=Crêpes au pissenlit et au cacao ]]

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Dandelion Cocoa Crepes

Dandelion Cocoa Crepes add a bright, sunny spring twist to a culinary classic!

Toasty and subtlety sweet, notes of dandelion from TEALEAVES' Organic Wild Dandelion Botanical Powder creates familiar favorite with just a hint of the spring wilds. The dish is finished with a final punch of subtle orange zest.

Servings: 4 Dishes

Keywords:

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

Crepes

2 Cups All Purpose Flour
4 Tablespoons Golden Sugar
1 Teaspoon Salt
1 ½ Tablespoons TEALEAVES Organic Wild Dandelion Cocoa Botanical Powder
1 Cup Whipping Cream
3 Cups Whole Milk
3 Tablespoons Clarified Butter
½ Teaspoon Vanilla Extract
5 Eggs

WHIPPED CREAM

1 Cup Whipping Cream
1 Tablespoon Icing Sugar

GARNISH

1 Whole Orange
½ Cup Whole Pecans
½ Bunch Mint

Instructions

Making the Crepes

Combine all ingredients with an immersion hand blender (whisk really well if you don’t have an immersion blender) let batter rest at room temperature for minimum 30minutes.
Heat a 10-inch non-stick frying pan on medium-low heat.
Once pan is hot and batter is rested lightly spray the pan with cooking spray then pour ¼ cup batter into the center of the pan then rotate the pan to spread the batter out to cover the entire bottom of the pan.
Let cook until the edges start to become golden and pull away from the pan then turn the heat to low and let cook until the bottom is all light golden.
Turn the heat off and flip the crepe over for 2 minutes before removing from the pan. Repeat this process for the remaining batter.

Whip the Cream

Combine both ingredients in a stand mixer with a whisk attachment.
Whisk on medium high until holds strong. Let rest in the fridge until ready to use.

GARNISH AND PLATING

Using a zester, zest one orange and set the zest aside. Peel and segment the orange so you have nice wedge pieces.
Toast Pecans in a 300°F oven until lightly toasted and pick the mint leaves off the stem.
Fold the crepes into triangles and lay 3 on each plate. Arrange all the garnishes on top of the crepes, finish it off with a big dollop of whipped cream and a generous drizzle of maple syrup. Enjoy!

Notes

In Good Taste Project: A TEALEAVES Exploration

At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.