Dark chocolate crepes with raspberry sauce

This is a beauty. You want to impress, make this for dessert. It's delicious, but I'd suggest this as a dessert after some light dish, like salad and soup, not lasagne ( we made that mistake yesterday- ate too much lasagne and were too full to enjoy dessert).
You can serve this alternatly with fresh berries and whipped cream, but we decided to skip the cream to make the fat factor lower. You can also skip the sugar in the raspberry sauce, or you can make the sauce out of a raspberry jam if you're out of fresh berries- I will be soon.
The crepes are great on their own, with a little bit of confectioners sugar ( sugar powder for some), or a bit of whipped creme.
It's a very elegant dish that will certainly become a favorite. And it's sooooo simple.
Oh, and two ways of serving- folding the crepes in four or rolling them up- rolled up they may look kind of weird. So for guests, maybe the quater fold is best, with a garnish of mint leaves and a stain of raspberry sauce.

Type of dish: dessert
Cost: cheap ( depends on the the raspberries- fresh or jam)
Difficulty: easy
Serves: 4
Time: 80 min
Preparation time: 10 min
Frying time: 15 min
Cooling time: 60 min

You need:
medium bowl, a beater, frying pan or crepe pan, spatula, cooling rack or baking rack from your oven, a plate , a small saucepan, a spoon, a laddle, plates to serve

Ingredients for the crepes:
  • 1 cup milk ( can be fat free, doesn't matter)
  • 2 egg whites and 1 whole egg
  • 1/2 cup evaporated unsweetened milk ( translation: condensed milk, unsweetened)
  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 cup cocoa
  • 1/2 tsp salt
Ingredients for the sauce if you have fresh berries:
  • 1/3 cup sugar
  • 1cup water 
  • 4 1/2 cup raspberries
  • 4 1/2 tsp cornstarch ( cornflour to thicken the sauce)
Ingredients for the sauce if you have jam:
  •  1 medium sized jar of good quality raspberry jam
  • 1/4 cup water
How to:

Mix the crepe ingredients in the bowl, mixing with your beater/whip as you go. Next, put it in the fridge for an hour to chill. During this time, if you have fresh berries:
heat up water in saucepan, add the cornstarch, and add the raspberries and sugar. This is if you like seeds in the sauce. Mix well and set aside. If you don't like the seeds then heat the water with cornstarch, and crush iwth a blender the berries, then strain into the saucepan, add sugar and mix till the sauce thickens, about 2-4 minutes. It's a pain in the A** so I skip this part, seeds are a good exercise for the toungue :P
If you have jam, just heat water, add the whole jar of  jam and mix well while heating. Or just use the jam, for the love of Gah. Just do it.

So you've waited patiently an hour, get your pan out and heat it hot.
Grease it slightly, and pour a laddle of the batter on the pan, swirlinf round the pan, so the batter evenly coats the bottom of the pan. Fry until the top starts getting dry, flip over and fry for 15-20 seconds and flip on to the oven rak to cool down. Offer the first one to the gods of the kitchen, try not to end up with a crepe on the ceiling and when your crepes have cooled down, smear with a spoon of the sauce, and fold/roll.
place 2 on each plate, garnish with whaever you like, like the whipped cream and mint leaves and go serve and listen to load praises about your cooking.
You can thank me later :)

If you have more time on your hands, make from the remaining egg yolks some Kogel- Mogel instead using whipped cream as garnish. You basicly cream together the yolks with a spoon of sugar until fluffy and pale in color.

1 comment:

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