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.
CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE
These crepes couldn't be any easier! They taste fabulous and have restaurant quality presentation but are still so easy to put together. The combination of fresh strawberries and chocolate sauce was definitely a winner although you could substitute for any of your fave crepe fillings.
Provided by Brittney_B
Categories Breakfast
Time 40m
Yield 10 crepes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 167.9, Fat 9.1, SaturatedFat 4.5, Cholesterol 36, Sodium 30.3, Carbohydrate 18.2, Fiber 1.2, Sugar 9, Protein 3.5
CHOCOLATE-STRAWBERRY CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 9 to 10 crepes
Number Of Ingredients 10
Steps:
- For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
- For the filling: Mix the jam and mascarpone in a small bowl until smooth.
- Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
- Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
EMERIL'S CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE
This recipe is Sandra Lee's adaption of Emeril Lagasse's crepe recipe and is featured in one of Sandra Lee's Semi-Homemade Cooking cookbooks.
Provided by Mom2Rose
Categories Dessert
Time 35m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
- Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
- Roll crepe or fold in quarters.
- Drizzle with caramel sauce.
- Serve immediately with a dusting of cocoa powder.
Nutrition Facts : Calories 135.8, Fat 7, SaturatedFat 1.9, Cholesterol 4.8, Sodium 16.1, Carbohydrate 17.1, Fiber 1.7, Sugar 14.4, Protein 1.4
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