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Crepes With Chocolate Creme
Posted By :
March 06, 2013
Difficulty Level: Easy
Preparation Time: 45 minutes
Cooking Time: 35 minutes
Servings: 8 Crepes
You can treat this recipe as is, or use this excellent recipe for crepes and chocolate cream by themselves. This desert is simple yet elegant, especially for someone who stacks crepes in the freezer before pesach (in our house we have crepe day) excellent chocolate cream – doubles and triples well.
1/2 cup potato starch
4 tblsp sugar
1 cup water
4 tblsp oil
4 tblsp sugar
1/4 cup water
3 tblsp cocoa
3 1/2 oz. bar bittersweet chocolate
1 tblsp vanilla sugar
4 egg yolks
1/4 lb. (1 stick) margarine
- Grease an 8 inch frying pan and heat.
- Mix all the ingredients with a hand blender to ensure the batter is smooth and free of any lumps.
- Spoon less-than one ladle full of batter into the pan and move the pan around until the batter coats the whole bottom of the pan. Turn over as soon as the batter has become one piece, or is light brown on the bottom side. Remove from the pan.
In a double boiler (a pot sitting on top of another pot that is filled with hot water) place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa and vanilla sugar and let melt, mix well. Add yolks to mixture, mixing constantly until they are incorporated, add margarine. When smooth, pour into a container and let it sit uncovered until it has completely cooled. Refrigerate or freeze.
Spread chocolate onto crepes using an offset spatula. Fold crepe in half, then fold again. Serve with vanilla ice cream and toasted nuts.