Name: Chocolate Crepes with Fresh Strawberries
Ingredients: 1 1/2 c Flour; 1/2 c Cocoa powder; 6 tb Confectioners' sugar; 1 Pinches salt; 2 tb Butter; melted; 2 c Milk; 2 lg Eggs; 1/2 ts Pure vanilla extract; Vegetable oil as needed; 16 Squares parchment or waxed paper; (6-inch); 1 lb Cream cheese; at room temperature; 1/2 c Sour cream; 1/2 c Confectioners' sugar; 1/2 c Pureed fresh strawberries; 1/2 ts Vanilla; 1/2 Stick butter; 1 1/2 c Sugar; 1 lb Fresh strawberries; washed, stemmed and; ; quartered; 1/4 c Strawberry liqueur; 1 c Chocolate sauce; store bought or; ; home made

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Emlive09	1	servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Cocoa powder
6	tb	Confectioners' sugar
1		Pinches salt
2	tb	Butter; melted
2	c	Milk
2	lg	Eggs
1/2	ts	Pure vanilla extract
		Vegetable oil as needed
16		Squares parchment or waxed paper; (6-inch)
1	lb	Cream cheese; at room temperature
1/2	c	Sour cream
1/2	c	Confectioners' sugar
1/2	c	Pureed fresh strawberries
1/2	ts	Vanilla
1/2		Stick butter
1 1/2	c	Sugar
1	lb	Fresh strawberries; washed, stemmed and
		; quartered
1/4	c	Strawberry liqueur
1	c	Chocolate sauce; store bought or
		; home made

INSTRUCTIONS

FOR THE CREPES
FOR THE FILLING
FOR THE SAUCE
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 tablespoons of the filling in the center of the lower
third of each crepe. Fold the bottom of the crepe over the filling
and roll up gently but firmly. Place the filled crepes on a large
platter or baking sheet, cover lightly and refrigerate for 1 hour. In
a large saute pan, over medium-high heat, melt the butter. Add the
sugar and cook, stirring, for 2 minutes. Add the strawberries and
continue to cook for 1 minute. Add the liqueur and simmer for 2
minutes. Add the chocolate sauce and continue to cook for 1 minute.
Add 8 of the filled crepes to the pan and cook for 1 minute, basting
with the sauce. Remove the crepes from the pan, set aside and keep
warm. Add the remaining crepes and cook for 1 minute, basting with
the sauce.
To serve, crisscross 2 crepes on each dessert plate and drizzle with
the sauce.
Yield: 8 servings
Recipe courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 5084 Calories (kcal); 286g Total Fat; (49% calories from
fat); 96g Protein; 550g Carbohydrate; 1176mg Cholesterol; 2609mg
Sodium Food Exchanges: 11 Grain(Starch); 7 Lean Meat; 0 Vegetable; 2
Fruit; 52
1/2    Fat; 20 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C49
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: there is no substitute”