Friday, May 11, 2012

Chocolate Crepes

Posted by M.S. at 2:37 AM 0 comments Links to this post
Chocolate Crepes with Cinnamon Vanilla Sauce
Recipe from
Midwest Living













These elegant thin dessert pancakes are topped with a creamy custard sauce. Garnish with whipped cream and chocolate curls.

Ingredients:
1 cup all-purpose flour
1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 eggs, lightly beaten
1 cup milk
2 Tbsp. butter, melted
1 tsp. vanilla
1/2 cup whipping cream
2 Tbsp. sugar

Directions:
1. In a small bowl, stir together flour, 1/3 cup sugar, and cocoa powder; set aside. In a medium bowl, whisk together eggs, milk, butter, and vanilla; add flour mixture and whisk until combined. Let batter stand at room temperature for 20 minutes.

2. Heat a lightly greased (dont over greese as the batter has butter and it will not stick)

8-inch skillet over medium-high heat; remove from heat. Pour 3 tablespoons of batter into center of skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return skillet to heat; cook one side only about 2 minutes or until the top is no longer shiny. Invert crepes on other side and cook.
Repeat with remaining batter, making 12 crepes total. (Adjust heat as necessary during cooking, greasing skillet and stirring batter if needed.)

3. In a chilled medium bowl combine whipping cream and 2 tablespoons sugar. Beat with an electric mixer on medium speed until soft peaks form.

4. To serve, fold each
crepe in half. Fold in half again, forming a triangle. Place two crepes on each of six shallow dessert plates. Drizzle with Nutmeg Vanilla Sauce; top with whipped cream and chocolate curls. Makes 6 servings

Cinnamon Vanilla Sauce:  My variation is the cinnamon instead of nutmeg powder

In a small saucepan, stir together 3 egg yolks, 3/4 cup milk, and 2 tablespoons sugar. Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and just coats the back of a clean metal spoon. Remove pan from heat. Stir in 1 teaspoon vanilla and 1/4 teaspoon cinnamon powder. Quickly cool the custard sauce by placing the saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard sauce into a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 1 hour, without stirring, before serving. Makes about 1 cup.


*  My variation:
I served it with Vanilla Ice-cream for Dessert and wow yummy.  You can make the sauce with custard powder as well.  I like my crepes to be thin.
I always make these crepes in lots and keep them in foil in deep freezer to make it easy in emergency use in the mornings:)

 

You can omit the cocoa powder and it turns the normal light brown colour - your choice of preferences. 

If you want to make them savoury - to your batter add salt / black pepper / chillies / little garlic and mix milk and water to proportion of above and make the mixture to enjoy with chutneys / yogurt / vegetables etc.  You can fold cheese and veg inside the crepes and fold like hanky - when serving just heat on the pan to melt the cheese and serve.

Always Dream

I want to curl up here and enjoy my leisure time with a book and cup of hot chocolate /coffee late and relax whilst the Sunshine warms me and the breeze plays through my hair.







My Dreams:)