Chocolate Crepes W/cherry Cream Filling And Chocolate Sau
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts | 6 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 3 | T | Cocoa |
| 4 | Eggs | |
| 1/2 | c | Milk |
| 3 | T | Granulated sugar |
| 2 | T | Unsalted butter, melted |
| Unsalted butter for cooking | ||
| 2 | c | Sweet cherries |
| 2 | T | Granulated sugar |
| 1/3 | c | Kirsch or brandy |
| 3 | c | Whipping cream |
| 3 | T | Sifted icing |
| Sugar | ||
| 8 | oz | Unsweetened chocolate |
| 2/3 | c | Whipping cream |
INSTRUCTIONS
(CREPES): In blender or food processor or with whisk, combine flour, cocoa, eggs, milk, sugar and melted butter. Cover and let batter rest for at least 1 hour at room temperature, longer in refrigerator. In 8 inch omelet or crepe pan, heat about 1 tbsp. butter. For test crepe, pour in about 1/3 cup batter; if crepe sticks, remove and rub sticky area of pan with oil and salt. When pan is ready, pour in about 1/3 cup batter and swirl until batter just covers bottom of pan. Pour excess batter back into bowl. Cook crepe until lightly browned; loosen around edges and flip. Cook briefly on other side. Remove crepe from pan and continue to cook remaining batter. Crepes may be stacked one on top of another. (If preparing ahead, wrap well and store in refrigerator for a few days, in freezer for longer storage.) (FILLING): Pit and dice cherries; combine in bowl with sugar and kirsch; marinate at room temperature at least 1 hour. Drain cherries well, reserving marinade. Whip cream until soft peaks form; beat in icing sugar. Beat in 1/3 cup of reserved cherry marinade. (Reserve remainder for chocolate sauce.) Continue beating cream until stiff. Just before serving, divide cherries among 12 crepes and place them along center of each crepe. Pipe cream over cherries. (Any remaining cream can be used to pipe decoratively on top for garnish.) Roll crepes up. Refrigerate. (CHOCOLATE SAUCE): Combine chocolate, cream and 2 to 3 tbsp. reserved cherry marinade in top of double boiler over simmering water and cook until sauce is smooth. (Any remaining cherry marinade may be used to flavor drinks.) Cool. (Sauce may be prepared ahead, but should be heated just before serving.) To serve, pour sauce over each crepe. Makes 6-8 servings. Typed in MMFormat by chartlin@hotmail.com Source: Canadian Living Magazine. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 24, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 824
Calories From Fat: 653
Total Fat: 75.1g
Cholesterol: 294.6mg
Sodium: 102.7mg
Potassium: 575.1mg
Carbohydrates: 41g
Fiber: 8.3g
Sugar: 17.2g
Protein: 13.8g