Krazy Kruizers
April 23rd, 2006, 09:13 AM
As requested on another thread - this recipe has been done on various ships at cooking demonstartions and in the classes. We got to sample them on the Ryndam - they are great.
Crepes with Mexican Chocolate Sauce (Serves Six)
Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all-purpose flour
6 tablespoons unsalted butter, melted and cooked slightly, plus extra for frying
2 tablespoons sugar
3/4 teaspoon salt
Mexican chocolate sauce
1/2 cup whipping cream
1/4 cup strong brewed coffee
8 ounces bittersweet (not unsweetened) or semisweet chocolate, roughly chopped
1/4 teaspoon ground cinnamon
To assemble
1 1/2 cups sliced almonds, toasted
Preparation:
1.Preparing the crepes: In a blender, combine the milk, eggs, flour, 6 tablespoons melted butter, sugar and salt. Blend until smooth. Let stand in the blender for 1 hour at room temperature. Blend again just before using.
2.Brush an 8 - 9 inch nonstick skillet lightly with melted butter and place it over medium-high heat. Pour a scant 1/4 cupful of batter into the skillet, tilting to allow the batter to coat the bottomof the shillet. Cook until the crepe is golden on the bottom, about 1 minute. Turn the crepe over and cook until brown on the bottom, about 45 seconds. Transfer to a paper towel. Repeat with the remaining batter, making about 24 crepes and stacking them between paper towels as you go. Let cool. (Choose 12 crepes for this recipe and freeze the remainder for another use, each separated between sheets of plastic wrap and the whole stack placed in an airtight zipper lock bag.)
3.Preparing the sauce: In a small heavy saucepan, combine the whipping cream and coffee. Bring the mixture to a simmer over medium heat. Remove from the heat and add the chocolate, stirring until melted and smooth. Stir in the cinnamon. Cover with plastic wrap and chill in the refrigerator for up to 3 days. Slowly rewarm over low heat before serving.
4.Assembling the crepes: Place 1 crepe on a plate and spread about 1 tablespoon of sauce. Sprinkle with 1 tablespoon almonds. Fold the crepe in half over the fillong, then in half again, forming a triangle. Repeat with the remaining 11 crepes, sauce and almonds. Arrange the crepes in a 13-by-9-by-2 inch glass baking dish, overlapping if necessary.
5.Preheat the oven to 350 degrees F. Pour just enough remaining sauce over the crepes to lightly coat them. Bake until heated through, about 15 minutes. Sprinkle with any remaining sliced almonds and serve immediately.
Bon Appetit!!!
Crepes with Mexican Chocolate Sauce (Serves Six)
Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all-purpose flour
6 tablespoons unsalted butter, melted and cooked slightly, plus extra for frying
2 tablespoons sugar
3/4 teaspoon salt
Mexican chocolate sauce
1/2 cup whipping cream
1/4 cup strong brewed coffee
8 ounces bittersweet (not unsweetened) or semisweet chocolate, roughly chopped
1/4 teaspoon ground cinnamon
To assemble
1 1/2 cups sliced almonds, toasted
Preparation:
1.Preparing the crepes: In a blender, combine the milk, eggs, flour, 6 tablespoons melted butter, sugar and salt. Blend until smooth. Let stand in the blender for 1 hour at room temperature. Blend again just before using.
2.Brush an 8 - 9 inch nonstick skillet lightly with melted butter and place it over medium-high heat. Pour a scant 1/4 cupful of batter into the skillet, tilting to allow the batter to coat the bottomof the shillet. Cook until the crepe is golden on the bottom, about 1 minute. Turn the crepe over and cook until brown on the bottom, about 45 seconds. Transfer to a paper towel. Repeat with the remaining batter, making about 24 crepes and stacking them between paper towels as you go. Let cool. (Choose 12 crepes for this recipe and freeze the remainder for another use, each separated between sheets of plastic wrap and the whole stack placed in an airtight zipper lock bag.)
3.Preparing the sauce: In a small heavy saucepan, combine the whipping cream and coffee. Bring the mixture to a simmer over medium heat. Remove from the heat and add the chocolate, stirring until melted and smooth. Stir in the cinnamon. Cover with plastic wrap and chill in the refrigerator for up to 3 days. Slowly rewarm over low heat before serving.
4.Assembling the crepes: Place 1 crepe on a plate and spread about 1 tablespoon of sauce. Sprinkle with 1 tablespoon almonds. Fold the crepe in half over the fillong, then in half again, forming a triangle. Repeat with the remaining 11 crepes, sauce and almonds. Arrange the crepes in a 13-by-9-by-2 inch glass baking dish, overlapping if necessary.
5.Preheat the oven to 350 degrees F. Pour just enough remaining sauce over the crepes to lightly coat them. Bake until heated through, about 15 minutes. Sprinkle with any remaining sliced almonds and serve immediately.
Bon Appetit!!!