Thursday, September 5, 2013

Le Crepes!

Crepes are one of my fondest memories from my first trip to Europe, you literally saw them everywhere, filled with delicious Nutella, or at least those were the ones that caught my attention. Crepes are like a really thin and airy pancake, that you fill with anything you like, but like the chocolate lover that I am, I decided on Chocolate Sauce. My intention was really to make a chocolate mousse and fill them with that, but my pre-prepping failed me, since, I forgot the heavy cream... This Chocolate Sauce is super rich and easy to make, plus you can use it for this or to pour over ice-cream or a cake. I decided to add the chopped walnuts, because it was missing another taste and texture without it, but you could definitely add chopped hazelnuts or skip them completely. When you make them, don't limit yourself to only sweet options, there are many savory ones, my favorite is Ham & Brie, but the options are endless! My last tip is to try and make them the moment your going to eat them, I pre-prepared ones to take for my boyfriend's house as dessert last night, and they're a million times better when they're fresh! Hope you like this recipe!

Let me know!


Since, I mentioned that I did last nights' dessert, I have to give credit to my boyfriend who made delicious homemade hamburgers filled with feta cheese, oregano and basil (he added sweet plantain to his), with oven baked fries! 

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups while milk
4 lare eggs
3 tablespoons unsalted butter, melted

In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature. You can refrigerate in an airtight container, up to 1 day.
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter, add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. 
-Recipe from Martha Stewart

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, finely chopped

In a medium saucepan, whisk together the water, sugar,corn syrup, and cocoa powder.
Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.