Chocolate-Chocolate Covered Crepes
Source of Recipe
Sally E.
List of Ingredients
For Crepes:
2 eggs
3/4 c. Flour
1/4 t. Salt
1 T Sugar
3 t. cocoa, unsweetened
1 c. whole milk or combine 1/2 c. light cream and 1/2 c. water
2 T butter, melted
1-1/2 t. chocolate liqueur
For Chocolate Sauce:
4 oz. unsweetened chocolate
1/2 c. sugar
1/2 c. evaporated milk
1/4 c. butter
1/2 t. vanilla
Recipe
Crepes:
Blend the crepe ingredients together in a blender on medium until smooth, then briefly on high.
Let this batter rest in the refrigerator while you are preparing the chocolate sauce.
Chocolate Sauce:
Melt chocolate, sugar, milk, and butter over low heat or a double boiler until smooth.
Add vanilla, stirring constantly.
Remove from heat, still stirring, to retain smoothness.
Serve with ice cream, as fondue, or set aside to accompany other desserts.
To Prepare Crepes:
Stir batter again, and heat 10" frying pan (to make an 8" crepe) over medium heat.
Using a pastry brush, sweep the bottom and sides of pan with butter to coat, then add approximately 1/4 c. batter, swirling to coat evenly.
Cook over medium heat until edges are firm and crepe can be turned easily.
Turn and cook briefly on the other side, turn out onto plate, drier side of crepe down. Continue. This batter makes about 8 crepes.
Assembly:
Take a crepe, "good" side down, and fill the center portion with a 1/4 c. of fresh cream, whipped with a bit of almond extract, top the cream with a good dollop or so of the chocolate sauce. You may also add sliced strawberries macerated in a bit of orange juice and sugar. Roll the crepes, and add a dusting of confectioner's sugar.
These chocolate crepes are also very good served warm with a bit of Nutella on the inside, and folded into quarters. They will also make an interesting variation on your favorite Crepes Suzette recipe.
YIELD: 8 Crepes
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