Chocolate Crepes

A crepe is a type of very thin pancake. Well made crepes are paper thin, delicate, light and can be curled. Though consumed worldwide, it has its origin in France. They are quick and easy to make and serve as a ready alternative to pancakes. Due to their flexibility, they can be stuffed and rolled into yummy, surprise filled logs. In this recipe, I took it up a notch and made chocolate crepes served with raspberry coulis and chocolate sauce.

INGREDIENTS:

For Crepes:

Makes about 6 – 7 crepes. Recipe can be doubled.

(1) 130 Grams All Purpose Flour (1 Cup)

(2) 3/4 Cup Milk

(3) 2 Eggs

(4) 2 Tablespoons Cocoa Powder

(5) 3 Tablespoons Granulated White Sugar

(6) 1 Tablespoon Melted Unsalted Butter

(7) 1/4 Cup Water

(8) 1/4 Teaspoon Salt

For Raspberry Coulis:

Recipe can be doubled

(1) 1/4 Cup Fresh Raspberries

(2) 2 Teaspoons Granulated White Sugar

(3) 1 Tablespoon Water

For Chocolate Sauce:

Recipe can be doubled

(1) 2 Ounces Semisweet Chocolate (About 60 Grams)

(2) 1/4 Cup Milk

(3) 1 Tablespoon Corn Syrup

(4) 1 Tablespoon Granulated White Sugar

(5) 1/2 Teaspoon Pure Vanilla Extract

PROCEDURE:

(1) This is the easiest crepe recipe ever. Just throw all the ingredients in your blender and blend till combined. This takes about 30 seconds. If you do not have a blender, you can mix all the ingredients by hand till smooth. Unlike pancakes, the batter for crepes has to be smooth and silky without any lumps so do not be scared of over-mixing. The batter should be thin and look like very light cream. Add a couple more tablespoons of water to get the batter to this consistency if needed.

(2) Place batter in container and keep in fridge for 1 – 2 hours. This rest period is important for the flour to hydrate, i.e., for the flour molecules to fully absorb the liquid from the batter. It also allows the gluten which developed during the mixing process to relax, thus producing smooth crepes which do no puff up during frying.

(3) Crepes should be fried in non-stick pans. Heat the pan and brush with a little melted butter or oil. You will need to brush the pan for only the first crepe. Once pan is hot, reduce heat to medium-low.

(4) Pour mixture in cup/jug for better control. Hold pan in one hand and pour batter with the other hand while swaying the pan in a round motion so the batter spreads evenly around the pan till it is paper thin. Each crepe should take about 1/3 cup of the batter. Cook the first side for about 1 minute, lift an edge of the crepe to peel, flip and cook the other side for another minute.

For the Coulis:

(1) Place raspberries, water and sugar in a blender and blend till smooth. Sieve to remove seeds and place in fridge to chill.

For Chocolate Sauce:

(1) Place milk, sugar and corn syrup in a small sauce pan and heat. Pour hot mixture over chocolate and stir till chocolate melts. Add the vanilla extract and mix till combined. Set aside. Sauce can be warmed if it solidifies before the crepes are ready.

Assemble: Crepes can be eaten as they are. They can also be served with your choice of fresh and dehydrated fruits, either on the side or stuffed. They are also great with syrups and whipped cream. They are however best with chocolate sauce and raspberries.