Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 Chocolate Crepes " Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise! " 2 eggs 1/2 cup milk 1/2 cup water 3/4 cup all-purpose flour 6 teaspoons white sugar 1/3 tablespoon butter or margarine 1 fluid ounce cognac 1 (3.9 ounce) package instant chocolate pudding mix 1 teaspoon instant coffee granules 3 cups heavy cream 4 (1 ounce) squares bittersweet chocolate 1/2 cup butter or margarine 1 1/4 cups nonfat evaporated milk 2 1/2 cups confectioners' sugar Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac. Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick. Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick. Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let them cool before filling. Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2004 Report Share Posted June 19, 2004 Greetings Diane, Thank you so much for all the wonderful recipes. I am starving, and need to try some of these... Blessings Ani - Diana Saturday, June 19, 2004 3:58 PM Chocolate Crepes Chocolate Crepes"Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!"2 eggs1/2 cup milk1/2 cup water3/4 cup all-purpose flour6 teaspoons white sugar1/3 tablespoon butter or margarine1 fluid ounce cognac1 (3.9 ounce) package instant chocolate pudding mix1 teaspoon instant coffee granules3 cups heavy cream4 (1 ounce) squares bittersweet chocolate1/2 cup butter or margarine1 1/4 cups nonfat evaporated milk2 1/2 cups confectioners' sugarCrepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let them cool before filling.Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve. Quote Link to comment Share on other sites More sharing options...
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