| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 3 |
tb |
Cocoa |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
| 3 |
tb |
Granulated sugar |
| 2 |
tb |
Unsalted butter, melted |
|
|
Unsalted butter for cooking |
| 2 |
c |
Sweet cherries |
| 2 |
tb |
Granulated sugar |
| 1/3 |
c |
Kirsch or brandy |
| 3 |
c |
Whipping cream |
| 3 |
tb |
Sifted icing |
|
|
Sugar |
| 8 |
oz |
Unsweetened chocolate |
| 2/3 |
c |
Whipping cream |
INSTRUCTIONS
CREPES
CHERRY FILLING
CHOCOLATE SAUCE
(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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