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Allagash Chocolate Macadamia Crepes

Recipe by Penny Stankiewciz

Yield 6-8 servings

For the Crepes



  1. Place eggs, melted butter, vanilla and Allagash Ale in a blender. Blend quickly, only to mix.
  2. In a separate bowl, mix together the flour, salt, and sugar and incorporate thoroughly. Add the dry ingredients to the blender.
  3. Blend on a medium mixing speed for about 30-60 seconds until all ingredients are incorporated.
  4. Refrigerate for 30 minutes before use.
  5. Heat crepe pan. Brush the hot pan lightly with melted butter. Off the heat, pour approximately two ounces of batter into the center of the pan, swirling to thinly cover it. Pour any extra batter back into blender. Cook crepe over relatively high heat until lightly browned on one side and batter on top appears set. Flip and cook another 30 seconds on the second side. Remove to an oven proof plate. Cover and place in warm oven until all crepes are done and ready for filling and service. Expect the first couple of crepes will not work properly and will be discarded.

Yield 16 Crepes

Filling for Crepes:s


  • Macadamia nuts 6 ounces
  • Milk 1 _ tablespoons
  • Salt _ teaspoon
  • Unsalted mixed nuts-roasted 4 ounces
  • Sugar 1 tablespoon
  • Salt _ teaspoon


  1. Place macadamia nuts in a food processor. Blend until nuts become a completely smooth butter.
  2. Add the milk to thin nut butter to an easily spreadable paste. If necessary, water may be added by the teaspoon to achieve the correct consistency to be able to spread over the delicate crepes. Set aside.
  3. Place roasted mixed nuts, 1 tablespoon sugar and salt in the bowl of a food processor. Process until fine but nuts retain a crunchy texture. Set aside.

Yields enough to fill 12-16 crepes

Allagash Chocolate Sauce


  • Vahlrona cocoa powder 4 ounces
  • Sugar 8 ounces
  • Cinnamon _ teaspoon
  • Allagash Tripel Reserve Belgian Ale 4 fl ounces
  • Heavy cream 3 fl ounces
  • Vanilla 1 teaspoon


  1. Place cocoa powder, sugar, cinnamon and Allagash Ale in a saucepan. Cook over medium heat, stirring constantly, for about five minutes, until sugar is completely dissolved.
  2. Off the heat add the heavy cream and vanilla. Stir to incorporate. Set aside to cool to room temperature.

Yields approximately 12 ounces of sauce.

To Serve

  1. Spread a thin layer of the macadamia butter over half of the warm crepe. Sprinkle lightly with some of the finely ground nuts. Fold the crepe in half and then in half again to form a triangle.
  2. Drizzle chocolate sauce over plate. Place two folded crepes on a plate with points touching. Sprinkle additional ground nuts on top. Finish with dollops of red courant preserves. Serve warm.

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