Crepes: Triple Chocolate Crepes

posted by elinorw 10-20-100 6:39 AM

Triple Chocolate Crepes

1/2 cup flour
2 Tbl. unsweetened cocoa
2 eggs
1 tsp. instant coffee granules
2 tsp. Amaretto or other almond liqueur
1/4 cup sugar
1 cup milk
1 tsp. vanilla
1 Tbl. melted butter (unsalted)

Chocolate Mousse:
2 cups chocolate chips
2 Tbl. Amaretto
2 tsp. vanilla
Dash salt
1 1/2 cups heavy cream, heated to the boiling point
6 egg yolks

White chocolate sauce:
10 ounces white chocolate, chopped
1 cup heavy cream

Place all crepe ingredients in a blender; blend 30 seconds. Allow batter to rest 30 minutes before using.

Warm an 8-inch crepe pan or skillet over low heat; brush lightly with butter. Pour 2 T batter into the pan; swirl pan to spread the batter evenly. Cook until the bottom of the crepe is lightly browned. Remove crepe (Do not cook second side). Repeat until all batter is used. Makes 18 crepes.

Mousse: Place chocolate chips, Amaretto, vanilla, salt, and cream in a blender. Blend 45 seconds. Add egg yolks; blend 30 seconds. Chill well.

Sauce: Place white chocolate and cream in a saucepan. Stir over low heat until chocolate is melted.
Place 2 T mousse on the uncooked side of each crepe; roll up. To serve, allow 2 crepes per person; spoon 2 to 3 T sauce over crepes.

You can make the mousse a day ahead, as well as the crepes and fill them shortly before serving.

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