Chocolate Crepes w/ Strawberry mint sauce

Sunday 12 June 2011 | Posted by Kishi | French Cooking

 

Chocolate Crepes (yield: 32)

  • 4 eggs
  • 100 g sugar
  • 480 g milk
  • 145 g flour
  • 2 T cocoa
  • ¼ t salt
  • 30 g butter, melted
  • 2 T vanilla essence

METHOD:

  1. Whisk eggs ,sugar and milk
  2. Sift the flour , cocoa and salt
  3. Add the dry to the liquid mix
  4. Then slowly add the melted butter and vanilla essence
  5. Chill at least one hour or overnight.
  6. Strain before using.
  7. Cook over med heat, 2 min on first side and 30 sec on second side.
  8. These can be layered and frozen or stored in the refrigerator.
  9. Wrap well in plastic.
  10. Or serve hot with a nice strawberry mint sauce.

 

Strawberry Mint Sauce

  • Cut ¼ of a flat of strawberries into quarters; mix with 2-3 cups of sugar; let sit overnight in fridge.
  • Strain the juice; leave the strawberries for jam.
  • Put the juice into a shallow saucepan; add some sugar and 1-2 vanilla beans. Boil.
  • Add a handful of mint leaves and let steep until strong mint flavour :15 – 20 min; strain; cool.
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Saturday crepe breakfast….

Saturday 27 June 2009 | Posted by Kishi | desserts

crepesAm missing my brother these days, he has gone to visit sis for a month or so. Last time I made crepes he really enjoyed it, the best part about making crepes is that you can make both sweet and savour by just altering few ingredients.
So while mom tried a bite of savoury one I ate the sweet ones!! Familiar savoury fillings for crepes include: cheese, asparagus, spinach, eggs, ratatouille, mushrooms, mixed vegetables and various meat products. Since I am a vegetarian I am making spinach and corn ones.

When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella , sugar with flavours like vanilla or orange zest, maple syrup, lemon juice, whipped cream, fruit spreads and sliced soft fruits such as pineapple, strawberries.

Long time back I did a demo at a Chef series on NDTV you can check the same here and here.

Crepes originated in France in a small area of Brittany. One of the best ways to consume crepe is: flambéed crêpes Suzette or with honey and fruits.

Here is the recipe:

Ingredients:

1 cup flour (maida)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt/nutmeg/cinnamon
2 tablespoons amul butter, melted

Method:

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
3. Heat a lightly oiled/buttered frying pan over medium high heat. Pour the batter onto the pan, tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn on another pan and cook the other side. Serve hot with honey lemon juice and some fruits or jams.

Oh I am hungry again for the same as I write…while I go enjoy eating some more pancakes…you guys get your mise en place ready and try making the same.

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