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Chocolate-dipped Cream-filled Crepes




Source of Recipe


Internet


List of Ingredients




Cream Filling:
1 1/2 cups milk
3 egg yolks
2/3 cup sugar
1/2 cup all-purpose flour
1 tablespoon butter
4 teaspoons Grand Marnier liqueur, or orange liqueur
1 1/2 teaspoons vanilla

Crepes:
3 eggs
2/3 cup all-purpose flour
1 cup milk
melted butter
1/2 cup semi-sweet chocolate pieces
1/2 cup white chocolate, coarsely chopped (optional)
powdered sugar



Recipe



Cream Filling: In a small pan, heat the milk to a simmer and set aside. In a large bowl, beat the egg yolks with a wire whisk. Add the sugar slowly, beating until the mixture is pale yellow and forms a ribbon. Beat in the flour until smooth. Add the hot milk slowly, pouring it in a thin stream, beating constantly. Pour the mixture into a heavy 1 1/2-quart saucepan and stir over medium-high heat using a wire whisk. The custard will become lumpy as it nears the boiling point, but will smooth out as you continue to stir it. When the mixture comes to boil, reduce the heat to low and stir for 2 to 3 minutes more. Remove the pan from the heat and add the butter, liqueur and vanilla. Cover the surface with plastic wrap and cool for about 1 hour.

Refrigerate until ready to use.

Crepes: Blend the eggs and flour together in a food processor or blender. While the machine is running, slowly add the milk, blending until smooth. Heat a small skillet (6 or 7-inch) over medium heat. When hot, brush the skillet with a small amount of melted butter. Pour about 2 tablespoons of the crepe batter into the skillet, tilting it so the batter flows quickly over its entire surface. Cook just until the edges are lightly browned and the surface looks dry. Using a wide spatula, carefully turn the crepe over and brown lightly on the other side. Turn the cooked crepes onto a flat surface to cool.

To assemble the crepes, fill a pastry bag with the cream filling. Pipe about 2 tablespoons of the filling just below the center of each crepe. Fold each crepe in half and fold again to form a triangle.

Place the chocolate pieces in a small bowl and melt in the microwave over medium to low power. Dip the tip of each crepe triangle in the melted chocolate. Place the crepes, uncovered, on a large tray and refrigerate until the chocolate is firm. Option: When the chocolate is firm, place the white chocolate in a small bowl and melt in the microwave over medium to low power. Dip the tip of the chocolate covered portion in the white chocolate.

Refrigerate the crepes again until the white chocolate is firm. Cover and refrigerate until 15 minutes before serving time. To serve, arrange the crepes on a large platter and sprinkle lightly with powdered sugar. Makes 10.