Chocolate Crepes With Tangerines And Dark Chocolat... |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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The Stonewall Kitchen gives us this great combination. I found this recipe and photo in a book I purchased there recently. I made these for my grandchildren and they loved them. Crepes are super easy to make and the batter and sauce can both be made many hours ahead, even the night before. Read more . Just bring the batter to room temp before using. These crepes are great for dessert or on a brunch table, they may be served at room temperature Prep time includes crepes, sauce and peeling the fruit and rest time for batter Ingredients:
crepes |
2 ounces semisweet or bittersweet chocolate chopped |
2 tbl unsalted butter plus more for the pan |
3 large eggs |
1/4 c sugar |
1/4 tsp salt |
1 1/3 c milk |
1/2 tsp vanilla |
2 tbl cocoa powder |
1 c flour |
dark chocolate sauce |
1/3 c milk |
1/4 c heavy cream |
6 ounces semisweet chocolate, finely chopped |
1 tbl grand marnier, or 1/4 tsp orange or almond extract |
(milk chocolate may be used for a creamier, sweeter sauce) |
garnish |
3 tangerines, peeled, sectioned, membranes removed |
confectioners' sugar for dusting |
Directions:
1. Crepes
2. Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly
3. Remove from heat when chocolate is almost completely melted and set aside
4. In a large bowl beat the eggs with a whisk until well blended
5. Add the sugar and salt and whisk well
6. Pour in the milk and vanilla and whisk together well
7. Sift the cocoa powder and flour over the surface of the batter and whisk until no lumps remain
8. Slowly drizzle in the melted chocolate mixture, whisking constantly
9. Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before using
10. To cook the crepes
11. Heat a 6 to 8 inch crepe pan or nonstick skillet over medium heat
12. When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the pan
13. Add about 1/3 C of the crepe batter and swirl to coat entire pan
14. cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom
15. Flip carefully with spatula or fingers and cook another 30 seconds or so
16. Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepe
17. Stack cooked crepes on plate
18. (At this point, crepes may be cooled, covered and refrigerated overnight
19. Wrap in foil and reheat in a 250 oven for about 10 minutes)
20. To serve
21. Fold hot crepes into quarters
22. Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugar
23. Sauce
24. Bring milk and cream to a simmer in a small pan
25. Remove from heat, add the chocolate and stir until smooth
26. Stir in the liqueur or flavoring
27. Set aside until ready to use
28. Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to use
29. To cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat
30. Add about 1/2 tsp butter and melt it, swirling to cover entire pan
31. Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan
32. Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom
33. Flip carefully using spatula or fingers and cook for 30 or so seconds
34. more
35. Remove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished
36. (Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)
37. To Serve
38. Fold crepes in quarters and place one or two on each plate
39. Drizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar
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