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Chocolate Crepes with Fresh Strawberries (Emeril Lagasse) Recipe

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Chocolate Crepes with Fresh Strawberries (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
863
Calories
Total time
170
Minutes
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Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 6 tbsp confectioners' sugar
  • pinch of salt
  • 2 cups milk
  • 2 large eggs
  • vegetable oil as needed
  • 16 six-inch squares parchment or waxed paper
  • 1/2 cup sour cream
  • 1/2 cup confectioners' sugar
  • 1/2 stick butter
  • 1 1/2 cups sugar
  • 1/4 cup strawberry liquor

Directions:

  1. For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
  2. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
  3. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 863.49 Kcal (3615 kJ)
Calories from fat 346.85 Kcal
% Daily Value*
Total Fat 38.54g 59%
Cholesterol 139.11mg 46%
Sodium 963.99mg 40%
Potassium 494.23mg 11%
Total Carbs 119.56g 40%
Sugars 77.05g 308%
Dietary Fiber 5.42g 22%
Protein 13.43g 27%
Vitamin C 42.1mg 70%
Vitamin A 0.1mg 4%
Iron 3.1mg 17%
Calcium 274.3mg 27%
Amount Per 100 g
Calories 237.18 Kcal (993 kJ)
Calories from fat 95.27 Kcal
% Daily Value*
Total Fat 10.59g 59%
Cholesterol 38.21mg 46%
Sodium 264.79mg 40%
Potassium 135.75mg 11%
Total Carbs 32.84g 40%
Sugars 21.16g 308%
Dietary Fiber 1.49g 22%
Protein 3.69g 27%
Vitamin C 11.6mg 70%
Iron 0.8mg 17%
Calcium 75.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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