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


  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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Short and sweet…you up for a treat?

Friday 15 May 2009 | Posted by Kishi | Sauces

Sweet TreatHere are two quick recipes to make your regular vanilla ice cream a bit more attention-grabbing…


Light brown sugar 1 1/3 Cups
Light corn syrup ¾ Cup
Butter, unsalted 80 gms
Water 2 Tbsp.
Salt a pinch
Heavy cream 6 Tbsp.
1. Combine the sugar, syrup, butter, water and salt in a heavy saucepan.
2. Bring to a boil, stirring, for 2 minutes.
3. Remove and cool and stir in the cream.
4. Store for up to two weeks in refrigerator


Bittersweet chocolate 350 gms.
Heavy cream 1 Cup
Vanilla extract 2 tsp.
1. Finely chop the chocolate, set aside.
2. Bring the cream to almost a boil, add the chocolate and vanilla and whisk until smooth.
3. Refrigerate (it will hold up to two weeks).
4. Reheat in a double boiler or cheat with a microwave,stir often.


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