INGREDIENTS

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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