Frozen Chocolate Crepes~

Original source unknown

 

For crêpes:

2 eggs 

1/2 cup flour 

1/4 cup sugar

2 tablespoons unsweetened cocoa

1 cup milk

1 tablespoon butter, melted

1 teaspoon vanilla

Butter


Using blender (not food processor), combine first seven ingredients and mix on low speed till just combined.  Allow batter to rest, covered, for one hour.


Brush 8 inch crêpe pan (I used saute pan), lightly with butter.  When butter starts to sizzle, but not brown, add about 1/4 cup of batter to pan.  Lift off heat and swirl to coat bottom and sides, pouring off excess.  Return to heat and cook about a minute...till bottom darkens and looks dry, using caution not to burn.  Turn onto waxed paper or paper towel.  Repeat, brushing pan with butter as needed.


When crêpes are cooled, place a heaping tablespoon of mouse onto each and roll.  Place on baking sheet, seam side down, and freeze.  To serve, pour puddle of warm crème anglaise on plate and top with one or two frozen crêpes.  Garnish as desired...berries, chocolate shavings, etc.  Filled crêpes may be wrapped and frozen up to a month.


Frozen Chocolate Crêpes with Chocolate Mousse and Crème Anglaise...original source unknown

 

For crêpes:

2 eggs 

1/2 cup flour 

1/4 cup sugar

2 tablespoons unsweetened cocoa

1 tablespoon butter, melted

1 teaspoon vanilla

Butter


Using blender (not food processor), combine first seven ingredients and mix on low speed till just combined.  Allow batter to rest, covered, for one hour.


Brush 8 inch crêpe pan (I used saute pan), lightly with butter.  When butter starts to sizzle, but not brown, add about 1/4 cup of batter to pan.  Lift off heat and swirl to coat bottom and sides, pouring off excess.  Return to heat and cook about a minute...till bottom darkens and looks dry, using caution not to burn.  Turn onto waxed paper or paper towel.  Repeat, brushing pan with butter as needed.


When crêpes are cooled, place a heaping tablespoon of mouse onto each and roll.  Place on baking sheet, seam side down, and freeze.  To serve, pour puddle of warm crème anglaise on plate and top with one or two frozen crêpes.  Garnish as desired...berries, chocolate shavings, etc.


Crème Anglaise:

4 egg yolks

1/2 cup sugar

1 vanilla bean, split

1 1/2 cups half and half

 

Combine yolks and sugar in small bowl.  Cut vanilla bean in half lengthwise, and with a small knife scrape the seeds  into the egg mixture, reserving pod.  Beat till light and fluffy.  Pour half and half and vanilla pod into a saucepan.  Bring to boil, then remove pod.  Pouring very slowly, while beating constantly,drizzle the hot half and half into the egg mixture.  Return to saucepan and  cook over low heat till mixture thickens, about 20 minutes. Serve warm with crepes.

 

Chocolate Mousse:

2 cups semi-sweet chocolate chips

1 1/2 teaspoon vanilla

Pinch of salt

1 1/2 cup whipping cream

6 egg yolks


Combine chocolate, vanilla and salt in blender or food processor.  Mix about 30 seconds.  


Bring cream to a boil.  While still very hot, add to blender and continue processing till chocolate is completely melted.  Add egg yolks and blend an additional 5 seconds.  Transfer to bowl and cool.

pes may be wrapped and frozen up to a month.


Crème Anglaise:

4 egg yolks

1/2 cup sugar

1 vanilla bean, split

1 1/2 cups half and half

 

Combine yolks and sugar in small bowl.  Cut vanilla bean in half lengthwise, and with a small knife scrape the seeds  into the egg mixture, reserving pod.  Beat till light and fluffy.  Pour half and half and vanilla pod into a saucepan.  Bring to boil, then remove pod.  Pouring very slowly, while beating constantly,drizzle the hot half and half into the egg mixture.  Return to saucepan and  cook over low heat till mixture thickens, about 20 minutes. Serve warm with crepes.

 

Chocolate Mousse:

2 cups semi-sweet chocolate chips

1 1/2 teaspoon vanilla

Pinch of salt

1 1/2 cup whipping cream

6 egg yolks


Combine chocolate, vanilla and salt in blender or food processor.  Mix about 30 seconds.  


Bring cream to a boil.  While still very hot, add to blender and continue processing till chocolate is completely melted.  Add egg yolks and blend an additional 5 seconds.  Transfer to bowl and cool.

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