Breakfast > Sweet Breakfast > Crepes

Pirulín-Filled Crepes Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 package Pirulín cookies, crushed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract

Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Mixing bowl
- Rubber spatula
- Piping bag or plastic bag with corner cut off

Step-by-step instructions:

1. In a blender or mixing bowl, combine flour, eggs, milk, water, salt, and melted butter. Blend or whisk until smooth.

2. Heat a crepe pan or non-stick skillet over medium heat. Grease with butter or cooking spray.

3. Pour 1/4 cup of the crepe batter into the pan and swirl to coat the bottom evenly. Cook for 1-2 minutes or until the edges start to lift.

4. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.

5. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Crush Pirulín cookies into small pieces and fold them into the whipped cream.

7. Fill a piping bag or plastic bag with the Pirulín whipped cream mixture.

8. Pipe the filling onto the center of each crepe and roll up tightly.

9. Serve immediately or chill in the refrigerator until ready to serve.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 crepes

Nutritional information:
Calories per serving: 200
Total fat: 12g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 110mg
Total carbohydrates: 19g
Dietary fiber: 0g
Sugar: 8g
Protein: 3g

Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Heavy cream can be substituted with coconut cream or whipped tofu.
- Pirulín cookies can be substituted with any chocolate wafer cookies.

Variations:
- Add sliced bananas or strawberries to the filling for a fruity twist.
- Drizzle chocolate sauce or caramel sauce over the crepes before serving.
- Top with whipped cream and more crushed Pirulín cookies.

Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps for even cooking.
- Use a non-stick skillet or crepe pan for easy flipping.
- Chill the Pirulín whipped cream filling for at least 30 minutes before piping onto the crepes.
- Roll the crepes tightly to prevent the filling from falling out.

Storage instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the crepes in the microwave for 30 seconds or in a preheated oven at 350°F for 5-10 minutes.

Presentation ideas:
Arrange the crepes on a platter and dust with powdered sugar. Top with fresh berries and mint leaves for a pop of color.

Garnishes:
Fresh berries, mint leaves, powdered sugar, chocolate sauce, caramel sauce

Pairings:
Coffee, tea, hot chocolate

Suggested side dishes:
Fresh fruit salad, yogurt parfait

Troubleshooting advice:
- If the crepes are sticking to the pan, add more butter or cooking spray.
- If the crepes are too thick, add more milk or water to the batter.
- If the filling is too runny, chill in the refrigerator for a few minutes before piping onto the crepes.

Food safety advice:
Make sure to use fresh ingredients and wash hands and utensils thoroughly before preparing the recipe.

Food history:
Pirulín cookies are a popular snack in Latin America, especially in Mexico and Central America. They are made with a crispy wafer and filled with chocolate cream.

Flavor profiles:
Sweet, creamy, chocolatey

Serving suggestions:
Serve as a dessert or sweet breakfast dish.

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Taste: Sweet, Creamy, Nutty, Crunchy