Shamrock Crepes

Looking for a yummy and pretty dessert

to serve to celebrate St. Patrick's Day?

These lovely green crepes are so tender

and delicious and super easy to make.

Accented with a chocolate shamrock and

a handful of mini chocolate chips, these

are the perfect dessert.

I just used my regular crepe recipe with a touch

of green food coloring, and my favorite creamy

crepe filling, also with a touch of green.

Crepe Recipe

4 eggs

1 1/2 C. milk

1 C. flour

1/2 tsp. salt

2 T. melted butter or oil

Place eggs, milk, flour and salt in blender,

and turn on stir.  Blend until smooth and

then add in oil and blend a little more.

Let the batter stand for about 30 minutes to

reduce bubbles.  Stir in green food coloring gel.

Heat a non-stick frying pan on medium high.

Spray with oil.  Pour in about 1/4 C. batter,

and turn the pan to create a thin crepe.  Heat

until it looks dry on the top, then flip and

cook for just a few seconds.  Remove from

pan and let cool.

Crepe Filling

8 oz. room temperature cream cheese,

2 l packages White Chocolate or French Vanilla Instant Jello Pudding

Milk as per directions on pudding packages

12 oz. container Cool Whip, thawed

Green Gel Food Coloring

Mini Chocolate Chips

Whip the cream cheese until smooth.

Prepare the pudding according to package

directions.  Whisk it into the cream cheese.  Fold

the Cool Whip into the pudding mix, adding a little

food coloring gel to create a pretty green.

Spoon some of the filling down the back side

of the crepes.  Sprinkle in a few mini chocolate chips. 

Roll up the crepes, placing the seam side down.

Garnish with additional Cool Whip or 

whipped cream and chocolate shamrocks.

Chocolate Shamrocks

Trace the shape of the shamrocks on 

parchment paper.  I used my small cookie 

cutters for the shape, but you could print them 

off the internet.  Melt chocolate discs and place 

them in a pastry bag with a small tip.  Pipe

the shamrock out, following the pattern.  Let 

cool until hard.