|A perfect treat for St. Patrick’s Day|
Here’s a special treat for all your St. Paddy’s Day leprechauns. While I was browsing the Internet recently, I saw a few recipes that reminded me that our favorite Irish holiday was just around the corner. I have been known to turn certain foods green in honor of St. Patrick’s Day. Keeping that in mind, I decided to take my favorite crepe recipe, and change it up for the day. I also made a luscious Whipped Cream flavored with Irish Cream, or if you’d prefer, Dulce de Leche whipped cream works very well, too. The choice is yours!
I served mine smeared with some Chestnut Spread. Something yummy I picked up in Italy last year. Once they were folded in quarters, I finished them with a dollop of whipped cream. You can find Chestnut Spread in many specialty stores, or on Amazon. These babies were delectable! Hope you’ll give them a try! Happy St. Patrick’s Day everyone!
For the next few weeks I will be on Long Island soaking up my grandkids. Getting lots of hugs from my grandsons and granddaughter makes everyday better. It has been such a great visit so far. Over the weekend, we attended a SCMEA Concert that my granddaughter was chosen to be part of. Such a great event, with wonderfully talented kids! Last night we were at a Board of Ed. meeting, where my granddaughter read her winning essay! Next weekend, we will be attending her school play. For grandparents, these are the best of times!
|My coveted de Buyer crepe pan…best pan ever|
|Wonderfully delicious Irish Cream Crepes|
|Happy St. Paddy’s Day|
Irish Cream Crepes
Heat a medium-sized skillet or crepe pan over medium heat. Add a small amount of butter or oil to the pan. Using a small ladle, spoon about 2-3 tablespoons crepe batter into the hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, until golden brown, about 1-2 minutes…flip over and cook till lightly browned. Serve immediately.
- 2 cups heavy cream
- 1 Tablespoon brown sugar (or powdered sugar)
- 2 ½ Tablespoons of Dulce de Leche (or 2 Tablespoons Irish Cream)
Combine all ingredients. Then whip until peaks form. Enjoy!
Stores well in refrigerator for up to 3 days.