Culinary

Dandelion Cocoa Crepes

COOKING WITH TEA

Dandelion Cocoa Crepes

Indulge in soul-soothing, cocoa-infused crepes, imagined by Chef Justine Smith, Executive Chef at Sonora Resort.

Toasty and subtly 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.

Recipe created by Chef Justine Smith, Executive Chef at Sonora Resort as part of the TEALEAVES "In Good Taste" Chef Series.

[[ recipeID=recipe-8kou6kr0l, title=Dandelion Cocoa Crepes ]]

In Good Taste Project

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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.

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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!