Chocolate Passion Fruit Jalapeno Pepper Crepe Recipe

Chocolate Passion Fruit Jalapefio Pepper Crepe

180ml whole milk, at room temperature
120ml room temperature water
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
43g unsalted butter, plus extra
125g all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt

Melt 3 Tablespoons of butter. Combine all ingredients to the butter and Blend until everything is combined. Move to a bowl cover tightly, and chill in the refrigerator for 30-60 minutes.

Place a skillet over medium heat and put some of the reserved butter. Once the pan is hot, pour 3-4 Tablespoons of mixture into the center of the pan. Stretch it as far as it will go. Cook for 1-2 minutes, then flip. Cook the other side for 30 seconds until set.

Jivara milk chocolate passion fruit jalapefio Cremeux:
175 gr heavy cream
75 gr milk
50 gr egg yolks
10g Akaka Falls Farm Passion Fruit Jalapefio Preserve
215 gr Jivara 40% milk chocolate
2.5 gr silver gelatin

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a créme anglaise and cook to 82*c, add the gelatin and strain over the milk chocolate. Emulsifier with hand blender. Fill on top the caramel and financier. The leftover Pour in round mold and freeze.


Fill the crepes with Akaka’s passion fruit jalapefio milk chocolate cremeux. Top it with a vanilla ice cream scoop.

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