Owners Phil Salazar and Candy Lam
Kawaii Crepe
This crepe is gooey, tangy, and sweet, perfect to share with a sweetie.
Ingredients
Crepe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 tsp salt
3 Tbsp melted butter
Chocolate Cheesecake
12 oz dark chocolate
4 oz bittersweet chocolate
1/4 cup butter, salted
2 tbsp unsweetened cocoa powder
24 oz cream cheese
1 cup confectioner’s sugar
1 1/2 cups + 1 cup sour cream
2 tsp vanilla extract
Strawberry Sauce
1/2 cup orange juice
1/4 cup granulated sugar
1 Tbsp cornstarch
1 tsp orange zest
3 cups strawberries, sliced
Method
Crepe
- Blend or whisk together all ingredients until smooth.
- Refrigerate batter for 1 hour.
- Oil pan and heat over medium heat.
- Pour about 3 Tbsp batter into the heated pan, then tilt and swirl pan in a circular motion to coat evenly.
- Cook crepe until browned, about one minute, then flip and cook the other side, about one minute. Repeat with remaining batter.
Chocolate Cheesecake
- Melt chocolate and butter in a double boiler until smooth. Remove from heat and whisk in cocoa. Let cool to room temperature.
- Whip cream cheese and sugar until smooth. Whip in the chocolate mixture just until smooth.
- Add sour cream and vanilla, beat until smooth. Chill until firm.
Strawberry Sauce
- Combine orange juice, sugar, cornstarch, and orange zest. Bring to a boil over medium-high heat, stirring until sauce is thick and clear.
- Stir in strawberries until well combined. Remove from heat and let cool.
Assembly
- Spread crepes with chocolate cheesecake filling. Top with strawberry sauce, graham cracker crumbs, and mini marshmallows.
Yields 8 10” crepes
