Chocolate-Coconut Crêpes
Makes about 12 crêpesIngredients
CRÊPE BATTER
1 cup all-purpose flour
2 tablespoons sugar
Pinch of salt
1 3/4 cup milk
2 large eggs, beaten
2 tablespoons unsalted butter, melted
1/2 tablespoon softened butter for cooking
FILLING
4 (3.5 ounce) bars bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
GARNISH
1 cup flaked coconut
Store-bought caramel sauce
1 cup heavy cream, whipped to soft peaks
Method
Mix the flour, sugar, and salt in a large bowl.
Whisk in the milk slowly, then add the eggs and melted butter and whisk until smooth.
Cover with plastic wrap and refrigerate for 30 minutes.
Place the chocolate in a medium-size bowl.
Heat the cream in a small saucepan over medium heat until boiling.
Pour the cream over the chocolate and stir until smooth.
Set aside for 30 minutes.
Meanwhile toast the coconut in a nonstick skillet over medium heat, stirring constantly, until lightly browned, about 7 minutes.
Spread on a plate to cool.
Whisk the chocolate filling until slightly thickened. Be careful not to over beat, or mixture will become stiff.
Set aside.
It will continue to thicken, but use when still slightly warm to spread more easily.
Heat an 8-inch crêpe pan or nonstick skillet over medium heat until hot; a drop of water should skitter across surface.
Dab the softened butter with a paper towel and wipe the pan very lightly.
Pour in a scant 1/4 cup of batter and quickly tilt and swirl the pan until the batter evenly coats the bottom. This may take a few tries.
Cook until the batter bubbles and looks dry, about 1 to 1 1/2 minutes.
With the tip of a knife, release the edge of the crêpe and flip using your fingers.
Cook the other side until golden, about 45 seconds.
Remove the crêpe to a plate and cover with paper towel.
Repeat, stirring the batter often.
To assemble, drizzle a plate with some caramel sauce.
Spread 2 heaping tablespoons of the filling along the lower third of a crêpe and roll it up.
Drop a dollop of whipped cream on top and sprinkle with some coconut.
4 comments:
Mmmm! Crepes! Now that's something I've never made, but would love to learn how to do. And chocolate and coconut!....OMG! YuM!
It's actually pretty easy. Took about ten minutes to make the batter, and about five to make the chocolate. I have no idea why they wanted to refrigerate them for half an hour; we did it for about ten minutes, and it seemed fine to us. And hey, as someone put it, if you do it by yourself, you can always eat the ones that don't work out.
Hi Cerulean Bill--the crêpe recipe is mine, and, classically, you refrigerate the batter so the flour can bloom and fully hydrate. That way it's possible to make very thin, even crepes. Bon appétit!
Yup -- got the link right up top -- and its really an excellent recipe. Thanks!
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