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Chocolate Crepes With Fresh Strawberries
FOR THE CREPES
1
1
6
1
2
2
2
1
−1/2 Cup Flour
/2 Cup Cocoa powder
Tablespoon Confectioners' sugar
Pinches salt
Tablespoon Butter; melted
Cup Milk
Large Eggs
/2 Teaspoon Pure vanilla extract
Vegetable oil as needed
1
6 Squares parchment or waxed paper; (6−inch)
FOR THE FILLING
1
1
1
1
1
Pound Cream cheese; at room temperature
/2 Cup Sour cream
/2 Cup Confectioners' sugar
/2 Cup Pureed fresh strawberries
/2 Teaspoon Vanilla
FOR THE SAUCE
1
1
1
1
1
/2 Stick butter
−1/2 Cup Sugar
Pound Fresh strawberries; washed, stemmed and quartered
/4 Cup Strawberry liqueur
Cup Chocolate sauce; store bought or home made
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.
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.
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
Chocolate Crepes With Fresh Strawberries
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