Owners Phil Salazar and Candy Lam
Kawaii Crepe
This ultra-rich treat is perfect for chocolate
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 Fudge
3 1/2 cups condensed milk
1 1/2 evaporated milk
3 oz cocoa powder, unsweetened
3/8 cup butter, salted
2 tsp vanilla extract
Brownie Shortbread
1 cup unsalted butter,
room temperature
2/3 cup sugar
2 large egg yolks (extra large preferably)
2 tsp vanilla extract
2 oz bittersweet or semisweet chocolate, melted
2 cups & 2 oz all purpose flour
½ tsp salt
Method
- 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 Fudge
- Combine ingredients and cook over medium heat until mixture thickens and pulls away from the sides, about 30 minutes.
- Pour into a greased pan, lined with parchment, and allow to set, about 2 hours
Brownie Shortbread
- Preheat oven to 350°F. Mix flour and salt together.
- Beat butter and sugar together until creamy. Blend in egg yolks and vanilla, then the melted chocolate. Mix in the flour in pulses until it forms a dough.
- Push the dough over the bottom of a pan with a spatula. Flour your hands, then smooth out the dough. Chill for 30 minutes.
- Bake the crust until just set, with a light brown crust on top, about 15 minutes. Let cool, then break into chunks.
Assembly
Smear crepe with Nutella. Top with fudge and brownie chunks.
Yield 8 10” crepes
