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Crêpes {St. Patrick’s Irish Creme}


When I think of green, I think of that fun time I had eating green eggs and ham on Dr. Seuss day in grade school, the green movement that’s all the rage, and emeralds.  Green is good (apparently) so I decided that for St. Patrick’s day, I’d start off the weekend right with these Irish creme infused crêpes.  If you can work a blender and have the patience to wait while they chill, there’s absolutely no reason you can’t make these!


5.0 from 3 reviews

Crêpes {St. Patrick’s Irish Creme}
Prep time

Cook time

Total time


Serves: 4 Servings

  • ½ c water
  • ½ c whole milk
  • 2 tb melted butter
  • ¼ ts fine salt
  • 1 ts vanilla
  • 2 tb Irish creme
  • Green food color
  • 2 eggs
  • 1 c sifted unbleached all purpose flour
  • 8 oz softened cream/mascarpone cheese
  • 2 tb softened butter
  • ½-1 c sifted powdered sugar
  • 1 tb Irish creme
  • Optional:
  • Mint extract
  • Chocolate
  • Powdered sugar for dusting

  1. In a blender/food processor (additionally, you can also whisk by hand), tip in your water, milk, butter, salt, and vanilla. Mix.
  2. This second step is optional where you add your Irish creme and green color. Mix.
  3. Lastly, sprinkle in your flour. Mix.
  4. Allow your batter to chill for 35-45 minutes.
  5. In a non stick pan greased with butter, dribble just a bit of your batter to the pan and swirl to spread out evenly into a thin sheet. When it dries and you see bubbles, flip once and cook for another few minutes on the other side.
  6. For the filling, blend everything together.
  7. To assemble, take your cooled crêpe, and spread your filling on on side, fold over, drizzle with chocolate and dust with powdered sugar.

Happy St. Patty’s Day!


Your Squishy Monster ^.~

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