Cracking coffee crepes
Capoue has been an iconic establishment since 1947, with 8 ice-cream parlours and 4 takeaway outlets in Brussels and Wallonia. In summer, their cone topped with two scoops of peanut and chocolate ice cream will have you melting with pleasure. In winter, you can enjoy crepes and waffles adorned with ice cream. Everything is made in-house and washed down with Charles Liégeois coffee. And now, just for Charles Liégeois, Capoue has created a recipe for a coffee-flavoured crepe: soft in the centre and crispy round the edges.
Ingredients (for 10 crêpes) :
Regular batter:
- 350g flour
- 3 tbsp sugar
- 1 pinch of salt
- 10 eggs
- 125g softened butter
- 1 litre milk
Coffee-flavoured batter:
- As above + 70 to 100g extra fine ground Charles Liégeois coffee
Toppings:
- 1 scoop of Capoue coffee ice-cream
- 1 serving of Capoue Chantilly cream
- 1 serving of Capoue melted chocolate
In a large bowl, mix the flour (sieved, to avoid lumps) with the sugar and salt. Add the eggs one by one, as well as the softened butter. Finally, add the milk, which will help with the mixing.
Grease the crepe pan with butter, using a brush or kitchen towel.
Pour a half-ladleful of the coffee crepe batter in a spiral pattern.
Then, take a ladle of the regular batter and pour it around the coffee crepe batter, towards the edge of the crepe pan.
Cook the crepe until golden on both sides.
Set the crepe on a plate and garnish with a scoop of coffee ice cream + a serving of Chantilly cream.
Add melted chocolate galore on top.
Serve with a cup of Charles Liégeois coffee – naturally!