Milk Chocolate Crepe Terrine |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s new book, Terrine, has no faults. What to buy: Vanilla sugar is granulated sugar that’s been perfumed with vanilla beans and seeds. Read more . It can be purchased at specialty food shops, or, to make your own, just bury scraped vanilla beans and their seeds in your sugar and store in an airtight container. A sachet is roughly equal to 2 teaspoons. Ingredients:
for the crêpe batter |
3 eggs |
1 sachet vanilla sugar |
11 oz (2 3/4 cups) plain (all-purpose) flour |
14 fl oz (1 3/4 cups) milk |
1 oz (2 tablespoons) butter, melted |
1 tablespoon sunflower oil |
for the chocolate sauce |
7 oz milk chocolate, broken into pieces |
3 1/2 fl oz (scant 1/2 cups) double (heavy) cream |
3/4 oz (1 1/2 tablespoons) butter |
pinch of ground cinnamon |
pinch of ground ginger |
Directions:
1. To make the batter, beat the eggs well, then add the vanilla sugar and flour.
2. Gradually stir in the milk and 7 fl oz (scant 1 cup) water.
3. Finally, stir in the melted butter and the sunflower oil.
4. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water.
5. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together.
6. Keep warm.
7. Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin.
8. Set aside in a warm place.
9. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other.
10. Serve warm.
|
|