For the crepes:
1 1/2 cup flour
3/4 cup water
3/4 cup milk
3 Tablespoon of butter
3 teaspoon of sugar
3/4 teaspoon of salt
For the frosting:
½ cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar
1 teaspoon of vanilla extract
2 teaspoons of ground cinnamon
To make the crepes:
Place eggs, flour, water, milk, butter, sugar and salt into a blender and process until everything is incorporated. Chill mixture for several hours in the refrigerator.
After the mixture has chilled in the refrigerator – heat crepe pan until hot. Grease the pan lightly with a no-stick cooking spray. Pour 1/4 cup of batter onto the pan. Rotate the pan so that the batter will spread paper-thin. Cook till golden brown then flip to cook the other side. Makes about 20 crepes.
To make the frosting:
Cream the butter and cream cheese with a mixer – until smooth. Add extract and cinnamon and mix until flavors are combined. Incorporate the powdered sugar and continue to mix until smooth.
Add frosting evenly over each crepe and continue to stack on top of each other.
Korintje cassia is an Indonesian cinnamon. Fragrant and smooth, the style closest to that sold in supermarkets, but much fresher and of superior quality. This is the style of cinnamon that speciality cinnamon-bun bakers favor, for its rich sweetness. Korintje cinnamon is a bit milder than China cinnamon, and so has been favored for blending with other spices for sweet spice cakes, coffee cakes and fruit pies.
I used korintje cinnamon in my recipe for Romanian cornulete.
I order my cinnamon from Penzeys Spices.
I discovered Mexican chocolate many years ago and fell in love. Mexican chocolate is made from dark, bitter chocolate mixed with sugar and cinnamon.
The chocolate usually comes in hexagonal tablets that can be split into equal wedges and then melted into milk. The drink can also be mixed with spirits such as Kahlúa. Several brands you might find in the Latin section of your local grocery store might include: Abuelita, Ibarra and Moctezuma.
I simmer 4 cups of milk and one whole disk of chocolate together in a sauce pan. Stir continuously with a whisk or molinillo (a whisk-like wooden stirring spoon native to Meso America) until melted and frothy or creamy.
The molinillo [moh-lee-NEE-yoh] is the Mexican chocolate “whisk” or “stirrer”. It is made of “turned” wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.