| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | April 1991 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Cocoa powder |
| 1/3 | c | Plus 2 tablespoons sugar |
| 1/4 | c | Cornstarch |
| 1 | c | Milk |
| 3 | lg | Egg whites |
| 1/2 | ts | Mint extract |
| 1 | c | All-purpose flour |
| 3 | tb | Unsweetened cocoa powder |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 3 | lg | Eggs |
| 2 | tb | Unsalted butter; melted and cooled |
| 2 | oz | Semisweet chocolate; chopped |
| 2/3 | c | Heavy cream |
| 1/2 | c | Unsweetened cocoa powder |
| 1/3 | c | Firmly packed dark brown sugar |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
FOR THE FILLING FOR THE CHOCOLATE CREPE BATT FOR THE CHOCOLATE SAUCE To make the filling: In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly. Make 8 crepes (procedure follows) with the chocolate crepe batter. Spread 1/3 cup of the filling onto half of each crepe and fold the crepes gently over the filling. Bake the crepes on a baking sheet in a preheated 350F. oven for 10 minutes, transfer them to plates, and serve them with the sauce. To make crepes: melted unsalted butter for brushing the pan crepe batter In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crepes. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled. To make the sauce: In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups. Makes 8 filled crepes, serving 8. Gourmet April 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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