Posted by: Spice 11-02-99 7:55 AM
Sweet Crepes with Chocolate Topping
Makes about 2 dozen Crepes (8 to 12 servings)
1 cup all purpose flour
2 tablespoons sugar
2 egg yolks
1 3/4 cups plus 2 tablespoons milk
2 tablespoons cognac or brandy
1 tablespoon finely grated orange or lemon peel
pinch of salt
4 ounces semisweet chocolate, grated
1 tablespoon sugar
2 tablespoons (1/4 stick) unsalted butter, cut into pieces
For Crepes: Combine flour and sugar in large bowl. Make well in center. Add eggs, yolks and 1/2 cup milk to bowl, whisking flour in slowly until mixture is smooth and shiny. Gradually whisk in remaining milk with cognac. Stir in peel and salt. Let rest at room temperature about 2 hours. (Batter can be prepared 2 days ahead and refrigerated).
To cook crepes, heat crepe pan over medium-high heat and brush with butter. Return to heat; sprinkle with small amount of water. If beads "dance" on pan, it is ready. Remove pan from heat.
Working quickly, add about 3 tablespoons batter to one edge of pan, tilting and swirling until bottom is covered with thin layer of batter; pour any excess batter back into bowl. Return pan to medium-high heat. Loosen edges of crepe with small spatula or knife, discarding any pieces of crepe clinging to sides of pan. Cook crepe until bottom is brown. Turn or flip crepe over and cook second side until brown. Slide out onto plate. Top with sheet of waxed paper or foil. Repeat with remaining batter, stirring occasionally and adjusting heat and adding more butter to pan as necessary.
To assemble: Preheat oven to 350ºF. and generously butter large round or square baking dish.
Fold each crepe in half and then in half again to form triangle. Arrange in single layer in prepared dish, overlapping slightly. Sprinkle with chocolate and sugar. Dot with butter. Bake until chocolate is melted and crepes are heated through, about 20 minutes. Serve hot.
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