Chocolate Crepes With Cranberry Sauce Recipes

CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE

Steps:

• Make chocolate sauce by combining chocolate and cream in a medium microwave-safe container and microwaving for 1 1/2 minutes Stir then heat for another minute and stir, repeating until smooth.
• For crepe batter, beat eggs, liquid and oil until combined. Beat in flour until smooth.
• To cook crepes, heat a crepe pan (or any small, shallow, circular pan) until hot and spray with oil. Add a small amount of batter and swirl so that it evenly covers the entire pan. Cook until golden on one side, then use a spatula to carefully flip over and cook until the other side is also golden.
• Remove from the pan and set aside. Continue process until you have 10 crepes.
• To assemble crepes, place strawberry slices to cover one half of a crepe, drizzle with sauce and then fold in half, and then in half again. Repeat with remaining crepes reserving some sauce.
• To serve, drizzle folded crepes with reserved sauce.

CREPES AND HOT CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CHOCOLATE CREPES WITH RASPBERRY SAUCE

Steps:

• In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE

Steps:

• In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
• In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
• Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.