Ingredients:
pecan paste
2 cups pecans
1 cup sugar
1/2 teaspoon orange zest
pinch of salt
1/4-1/3 water
bourbon chocolate syrup
1/2 cup bourbon
1/2 cup cocoa powder
3 tablespoons sugar
pinch of salt
crêpes
1 cup all purpose flour
2 large eggs
1 1/3 cups milk
2 tablespoons butter, melted
1 tablespoon sugar
2-3 tablespoons Bourbon
1/4 teaspoon salt
Nonstick vegetable oil spray
to assemble:
2/3 cup pecan paste
1/2 cup ricotta
Strawberries (optional)
Directions:
pecan paste
Toast pecans in a skillet without oil. Place in a food processor while still warm and blend with sugar, orange zest, and salt until very fine. With the food processor running, slowly add water until a uniform paste like consistency is achieved (can be made ahead, refrigerated and leftovers can be used as a filling for various sweet pastries).
bourbon chocolate syrup
In a small pot, combine bourbon, cocoa powder, sugar, and salt. Bring just to boil, continuously whisking so that the mixture is smooth. Cool before serving.
crêpes
In a large bowl, combine flour, eggs, milk, butter, sugar, salt, and bourbon using electric mixer until smooth.
Spray nonstick skillet with vegetable oil spray and heat over medium-high heat.
Pour 2/3 of the scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crêpe turns light brown, about 1 minute. Loosen edges gently with spatula and turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate and cover with foil. Repeat with remaining batter, spraying pan with oil spray as needed and keeping the crêpes warm.
to assemble:
Combine pecan paste and ricotta to blend in a food processor until creamy and smooth. Place the desired amount of the filling (2-3 tablespoons) on one edge of each crêpe, and roll up, cut in a middle. Drizzle the bourbon chocolate syrup on top. Serve with strawberries or other fruits (optional).
