A recent girls’ weekend in Whistler, BC saw us searching the streets in the torrential rain at 11:00 am, having just checked out of our hotel, determined to find delicious crepes before embarking on a day of shopping. I had promised amazingness at a place Carl and I had enjoyed in the past, but alas, it was closed for a month (what even) and we had gotten thoroughly soaked walking there as it was probably the single furthest restaurant in the village from our hotel. With one member of our party showing increasing signs of hanger, we were relieved to discover a small bakery and creperie back in the village, remarkably close to where we’d started.
By that time of day, when you’ve had nothing to eat yet and are thoroughly damp and chilled, you can imagine how delicious those crepes tasted. So when I received a copy of Ricardo magazine mere days later, the first recipe that caught my eye was the one for these chocolate crepes!
Ricardo magazine is always chock full of delicious recipes and gorgeous photography, and I was temporarily distracted by a towering caramel popcorn cake (!), but I decided to make the crepes first. A weekend morning is really the only time this is going to happen, since all that standing and flipping always takes way longer than you think it will, and a long weekend morning was especially inviting. With a bowl of freshly-whipped cream and a hungry crowd standing by, we made short work of these, and they definitely need to be made again when fresh strawberries and raspberries are in season because nothing beats crepes with fresh berries, try though bananas might.
While I was deliberating over which recipe to make from the fall edition, the HOLIDAY edition of Ricardo magazine went and came out! I love everything about holiday-themed magazines, and I’ve already earmarked a crustless meat pie, a one-pan roasted veggie platter, a tall chocolate mousse cake, and the most helpful tips on how to make it look like you’ve slaved over dinner when you actually haven’t at all. My favourite tip: to achieve the flush-cheeked look, you could slave in a hot kitchen or jog around the block before guests arrive, but a good glass of wine with your feet kicked up will achieve the same effect. This is my kind of journalism and holiday advice :)
I love the chatty, warm style of this magazine, and the fact that it never ventures too far away from food, so there’s no risk of articles or pictures you wouldn’t want your children to see if they picked up the magazine. Somehow they make you feel like part of the fun the staff clearly has creating the magazine, and give glimpses of family life that make homemade, delicious meals seem totally doable and worthwhile. There’s a good mix of fancier and simpler recipes, slow cooker ideas, kid-friendly recipes and entertaining ideas. Billed as “Canada’s Cooking Magazine”, Ricardo is one magazine subscription sure to inspire you, and a great gift to give to the food lover in your life (or to request for your own stocking ;)).
In the meantime, you can get started with some crepes! I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested – I’ve written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you’ll get a couple more. Enjoy!
- ¾ cup all-purpose flour
- 3 Tbsp cocoa powder
- 2 Tbsp sugar
- Pinch of salt
- 2 large eggs
- 1½ cups milk (preferably not skim)
- 1 Tbsp canola oil
- Butter, for cooking
- In large bowl, whisk together flour, cocoa, sugar and salt.
- Add eggs and ½ cup of milk and whisk until very smooth. Add remaining 1 cup milk and whisk again until combined, then whisk in oil.
- Preheat a 9-inch non-stick skillet over medium heat and brush bottom of skillet with softened butter (add a touch more butter between EACH crepe for best results). For each crepe, pour approximately ⅓ cup of batter into the centre of the hot pan and tilt rapidly to spread dough evenly around the pan. Let cook until edges begin to crisp and lift easily off the pan, then flip and cook for another 10-30 seconds.
- Serve as you go (you can really only make one at a time but they only take 2-3 minutes each), or keep warm on a baking sheet in the oven, with oven turned on to approximately 200 degrees, until all are done.
- Top with maple syrup and/or your favourite fresh fruits or fruit sauce!
*Recipe adapted from Ricardo, Fall 2016 edition, p. 136
*Disclosure: I received copies of Ricardo magazine from the publisher. I was not otherwise compensated for this post and all opinions are, of course, my own. Recipe featured with permission.