Who says you can’t have your Triple Shot Draft Latte and eat it too? Cornell student @Jeremy.Scheck, of @CollegetownKitchen and our very own La Colombe U ambassador program, whips up a breakfast you can’t resist as a part of his mission to help students find success in their college kitchen despite food sensitivities, budgets, and a lack of experience in the kitchen.
Triple Shot Draft Latte Crepes
1 Cup All Purpose Flour
3 Tablespoons Melted Butter (plus more for cooking)
1 Can La Colombe Triple Shot Latte (or your favorite flavor)
1 Teaspoon Vanilla Extract (optional)
Pinch of Salt
- Add the eggs to a medium bowl. Slowly add the flour and whisk to combine. Slowly whisk in the entire can of the La Colombe Triple Shot Latte, trying to eliminate lumps of flour. Add the butter, vanilla, and salt and mix well. If lumpy, strain the mixture through a sieve.
- Heat a small non-stick skillet over medium heat. Add a tablespoon of butter, let sizzle, then wipe away excess with a paper towel. Add just enough batter to coat the bottom of the pan (swirling to spread out the mixture evenly). Cook on the first side until the bottom is dry enough to easily flip with a rubber spatula, about 1-2 minutes. It’s normal for the first crepe to not cook evenly or well; you can discard it. After cooking on one side, flip and cook on the second side an additional 30 seconds-1 minute. Stack cooked crepes on a plate as you continue.
- Serve as desired with ice cream, powder sugar, mascarpone, or nutella!
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