Chocolate Crepes Recipe
Ingredients
| 1/2 of 4 oz. bar (4 sections) Semi-Sweet Chocolate | ||
| Butter/Margarine | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Sugar | 2 Tablespoon | |
| Brandy | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Unsifted flour | 1 Cup (16 tbs) | |
Directions
In heavy saucepan, melt broken chocolate with butter, stirring constantly.
In blender, combine milk, eggs, sugar, brandy and salt; blend in flour.
Add chocolate mixture, blending until smooth.
Chill at least 2 hours.
Season 6-inch crepe pan with oil; wipe out excess and melt a small amount of butter.
Remove pan from heat and pour a heaping tablespoon batter quickly into crepe pan.
Roll pan to spread batter over bottom of pan.
Cook on medium high heat; turn to brown both sides.
Make crepes as thin as possible.
Add additional butter for every other crepe.
If batter should become too thick, add cold water as needed.
Stack on plate, covering with damp paper towel.
Crepes may be made in advance.
Wrap in plastic and store in refrigerator or freezer.
To reheat, wrap in foil and heat at 350°F for 5 minutes.
In blender, combine milk, eggs, sugar, brandy and salt; blend in flour.
Add chocolate mixture, blending until smooth.
Chill at least 2 hours.
Season 6-inch crepe pan with oil; wipe out excess and melt a small amount of butter.
Remove pan from heat and pour a heaping tablespoon batter quickly into crepe pan.
Roll pan to spread batter over bottom of pan.
Cook on medium high heat; turn to brown both sides.
Make crepes as thin as possible.
Add additional butter for every other crepe.
If batter should become too thick, add cold water as needed.
Stack on plate, covering with damp paper towel.
Crepes may be made in advance.
Wrap in plastic and store in refrigerator or freezer.
To reheat, wrap in foil and heat at 350°F for 5 minutes.
Chef
