Categories: Dessert
Ingredients
- chocolate sauce:
- 4 oz semisweet chocolate chips
- 1/3 c milk
- 1 tsp light corn syrup
- Crepes:
- 3/4 c flour and 1 TBSP
- 3 TBSP sugar
- 1/8 tsp salt
- 1 3/4 c milk
- 2 large eggs
- 6 TBSP unsalted butter - room temp
- 1 12 oz jar raspberry preserves
- 1 8oz container creme fraiche confectioners sugar for sprinkling
Directions
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In a small sauce pan combine chocolate, milk and corn syrup and heat on low until melted
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Stir until smooth and shiny
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In a large bowl, whisk together flour, sugar and salt
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in medium bowl, whisk together milk and eggs
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While whisking flour mixture, slowly add the milk mixture and whisk until smooth
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heat an 8 or 9 in nonstick skillet over med-high heat
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rub the pan with about 1 tsp butter
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pour in 3 TBSP of crepe batter
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Tilt and rotate pan until batter is evenly spread out
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cook until the top is dry and the bottom is golden brown in spots- about 3 minutes
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Gently flip over and cook about 1 minute
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Turn out onto a plate
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place of piece of plastic wrap on top of crepe and repate with remaining butter and batter
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store stack of crepes in ziplock bag in refrigerator for up to 3 days
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when ready to use, transfer stack of crepes to a plate and heat in microwave for 1 minute
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spread 1 heading tsp of raspberry jam and 1 heaping tsp of creme fraiche over each crepe
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fold into quarters
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make 2 more
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dust with confections sugar, drizzle with chocolate sauce and place a dollop of creme fraiche on the side