crepe inspiration

I was doing one of my Delightful Day inspiration boards today at work and came across an amazing site. The Charleston Crepe Company (how can you get any more perfect than that to begin with?!) offers the most incredible baked delights.

Feast your eyes!

Tiered Crepe Cake (starting at $90)

Chocolate Crepe Cake ($50 for a 10-in cake)

Vanilla Crepe Cake (also $50 for a 10-inch)

The company is really cool, too.

Jack and Rachel Byrne started CCC as a sidewalk crepe vendor, armed with two camp stoves and two crepe pans.  Their savory and sweet crepes (from grilled chicken to coconut!) were hugely successful, and when they graduated to a farmer's market booth, the longest lines always came from the Crepe Stand. 2007 saw them releasing a crepe mix and offering up the above gorgeous cakes. Last year they started a chocolate company as well, offering toffees and hot cocoa mixes. You can find them every Saturday at the Marion Square in downtown Charleston, SC.

As a treat, here's a couple of their famous recipes--- you'll have to use your own (or my!) basic crepe recipe to get it started. They're not letting go of that one!

Chicken, Spinach and Mushroom Crêpes


Ten 8 inch crêpes
3 cups cooked chicken, diced
1 medium onion, thinly sliced
8 oz. sliced mushrooms
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
2 tbsp. butter
2 tbsp. flour
1 ¼ cup whole milk (2% can be substituted)
½ cup shredded Monteray Jack or your favorite cheese
Salt and pepper to taste


Prepare the crêpes using our Classic Crêpe Mix. Heat a skillet over medium high heat. Add 1 tbsp. butter, onions and mushrooms to pan, sauté 5 minutes until lightly browned. Stir in chicken, spinach, salt and pepper.

Melt remaining butter in a small saucepan over medium heat. Add flour and stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk and continue to stir until thick, about 5 minutes. Pour milk mixture over the chicken mixture and stir to combine.


Preheat broiler and lightly grease a baking pan. Spoon about ½ cup of the chicken mixture down the center of each crêpe, roll to enclose and place seam side down in the pan. Sprinkle the tops evenly with the cheese. Broil for 2 minutes or until lightly browned.



Classic Crêpes filled with Chocolate Mousse
Six 8 inch Classic Crêpes
8 ounces of semisweet or bittersweet chocolate
8 tbsp. unsalted butter
4 eggs, separated
¼ tsp. cream of tartar


In a heavy-bottom saucepan, melt the chocolate and butter over very low heat. Stir occasionally until smooth. Remove the chocolate from the heat and whisk in the egg yolks until blended. Immediately pour the mixture into a large bowl. Meanwhile, beat the egg whites with the cream of tartar until stiff. With a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocolate mixture until smooth. Refrigerate at least 2 hours or until set.


Prepare the crêpes using our classic crêpe mix. Allow the crêpes to cool completely. Once the mousse is set, you can fill the crêpes. Top with fresh fruit, ice cream, powdered sugar or fruit sauce as desired. Enjoy!

 
I think I may've found a summer project:  Crepe Cakes!