Small Plates: Dining at Dos Caminos, making chocolate crepes

Dos Caminos,
10820 W. Charleston Blvd.

Dos Caminos, late of the Palazzo, has opened in the former location of Agave. It’s one of eight locations nationwide of the restaurant that’s especially known for its guacamole, with the group using a cumulative half-million avocados a year. Here’s a sample of the menu:

Starters: traditional guacamole, $14 for two, $24 for four to six; lump crab-chipotle guacamole, $18; mango, papaya and habanero guacamole, $14; chicken taquitos, $7; roasted plantain empanadas, $6

House specialties: jumbo sea scallops, $24; chicken alambre, $14; Don Francisco Burger, $13

Tacos: carnitas, $12; pescado, $13.50; asada, $14.50

Fajita-style cazuela: short ribs barbacoa, $16; pollo asado, $15.50

Brunch: smoked salmon and avocado Benedict, $15; grilled skirt steak and eggs, $17; lemon-blueberry pancakes, $12

Dinner is served from 4 to 11 p.m. Mondays through Thursdays and 4 p.m. to midnight Fridays and Saturdays; brunch from 10 a.m. to 3 p.m. weekends; a sunset menu from 3 to 4 p.m. weekends; and happy hour from 4 to 6 p.m. and 10 p.m. to closing daily except Saturdays. Call 462-8800 or visit www.doscaminos.com.

NEW IN STORES

Nestle’s new Natural Bliss Low-fat Chocolate is a dairy creamer designed for your coffee, but it also can be used in recipes such as this chocolate-for-breakfast Easter treat suggested by the company:

BLISS CHOCOLATE CREPES

6 large eggs

1 cup whole milk

½ cup Coffee-mate Natural Bliss Low-fat Chocolate

1 cup all-purpose flour

¼ cup powdered sugar (plus more for garnish)

1/8 teaspoon salt

Butter

Filling:

1 package (8 ounces) mascarpone cheese

1 package (8 ounces) cream cheese, at room temperature

¾ cup powdered sugar

½ cup Coffee-mate Natural Bliss Low-fat Chocolate

2 tablespoons cocoa

Fresh berries and mint for garnish

For crepes: Place all crepe ingredients in a blender and blend until well combined. Heat 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour ¼ cup batter into the center and swirl until the batter covers the bottom in a thin layer. Cook 30 to 45 seconds, or until underside is golden and top is just set. Loosen edge with a heatproof rubber spatula, then flip with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat with remaining batter for about 14 crepes total. Set aside.

Combine filling ingredients in large mixer bowl; beat until smooth and creamy. Spread a layer of filling over each crepe, stacking and filling and ending with a crepe on top. Cover; refrigerate for at least 4 hours and up to 24. Garnish with berries, mint and a dusting of powdered sugar. Slice and serve.

— Heidi Knapp Rinella

 

CHOCOLATE EASTER

Want to look at Easter from a sweet perspective? Check out the display at L’Atelier Joel Robuchon at the MGM Grand, 3799 Las Vegas Blvd. South. Kamel Guechida, executive pastry chef, designed the 150 flowers, 120 eggs and 60 hens in the display, which took the five-person team eight weeks and more than 70 pounds of chocolate — dark, milk and white — to create. The display also has a nest of straw and chocolate sticks, dragonflies, mushrooms, vines, bird houses and more. It’ll be on display through April 1.

— Heidi Knapp Rinella

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