Recipe: Ginger Ale Crêpes with Chocolate Chips
My kids aren’t used to me saying things like, “Hey, y’all! Come downstairs! I’m making crêpes!” They are used to me cooking odd things at odd hours, because that’s what you do when you write about food and love experimenting in the kitchen. Usually I ask them to try things like radish butter which, while delicious, is no ginger ale crêpe with orange zest and chocolate chips. So they were pretty excited when this happened.
I was inspired by a leftover bottle of ginger ale. We don’t drink a lot of sodas, and I don’t normally buy them just to have around the house, but we do buy them when we have parties. Flat or still rocking a few bubbles, I use the leftover soda to whip up a batch of crêpes.
The ginger taste is subtle and adds sweetness that’s balanced by the citrusy, slightly bitter bite of orange zest. I decided to use coconut milk instead of regular milk in this batter (and use up some left over from an opened can) to add even more flavor. The result was something that tasted like an island vacation. I served these crêpes with just a sprinkling of chocolate chips, but if you have some time on your hands and fruit in the fridge, you could also serve them with grilled pineapple and really run with that whole “taste of the islands” angle!
Learn How to Make Crêpes: How To Make Delicate, Lacy Crêpes
Ginger Ale Crêpes with Chocolate Chips
1 cup flour
1 pinch salt
3/4 cup whole milk (I used coconut milk; a great way to use up the rest of a can)
2 tablespoons melted butter (plus more to coat the pan)
1 cup ginger ale
Zest from 1 orange
Handful of semi sweet chocolate chips
In a food processor or blender, mix flour, salt, eggs, milk, and butter until totally blended into a thin batter.
Pour into a bowl with ginger ale and orange zest. Cover and let sit in fridge for at least an hour.
Heat crêpe pan, adding more butter. Pour a circle of batter into the pan. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter. Continue with remaining batter. Serve crêpes as they come off the heat, sprinkled with about a tablespoon of chocolate chips.
If not eating the crêpes immediately, stack them one on top of the other as they cool.
- If you don’t want to use a food processor or blender, sift the flour and salt together before adding liquid and use a whisk to beat your batter until smooth.
- Keep any leftover ginger ale on hand to thin out the batter if necessary.
- These could also be sprinkled with powdered sugar, but I think they’re sweet enough on their own.