We are excited to announce Kimberly Dao as our Valentine’s Day dark chocolate recipe contest winner. We had the opportunity to sit down with Kimberly and talk with her about her winning recipe, Dark Chocolate Crepes, and got to know her a little better.
Cooking is something that Kimberly has been doing for years with her family and credits her mother with having instilled in her a love of crafting delicious dishes. Her close-knit family, including a brother and cousin who both attend UMaine, are somewhat competitive in their culinary creations, driving Kimberly to continually be on the lookout for new recipes. She scours the Internet, flips through magazines, or gleans ideas from those around her. If an idea sounds intriguing, she gives it a try.
Her delicious creation of dark chocolate crepes came about after some experimentation with a variety of different recipes she found online. She did not always have all the listed ingredients and so would compensate with what she had on-hand. She tweaked the recipe until she found the proper consistency to create a crepe that was not too thin or too thick. The result is the delectable, mouth-watering recipe we have selected to be our contest winner.
Although she says that her biggest passion is making desserts, Kimberly’s goal this year is to focus on breakfast foods, which is what she considers crepes to be. She prefers to use simpler toppings such as freshly sliced bananas and strawberries topped with a swirl of whipped cream or a dusting of powdered sugar. Kimberly recommends filling crepes with custards for an extra-special treat. Occasionally she likes to add variety by adding espresso powder to her mix to create a mocha-flavored crepe. Kimberly recommends spreading Nutella on a crepe with a layer of fresh fruit, which we think sounds absolutely delicious.
Try Kimberly’s dark chocolate crepe recipe, a perfect breakfast treat or a great dessert for your special someone.
Dark Chocolate Crepes:
Created by Kimberly Dao
1 cup all-purpose flour
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons melted butter
3.5 tablespoons of dark cocoa
Whisk all ingredients together until smooth
Let sit in refrigerator for at least 30 minutes (over overnight)
Lightly oil pan on medium heat
Pour about ¼ cup of batter onto the heated pan
Cook for 1-2 minutes until some bubbles form
Flip and continue to cook for another minute or two
Remove from heat, plate and top with freshly sliced fruit
(strawberry or banana) and powdered sugar or whipped cream.