Chocolate Almond Tiramisu Crepes Food

CHOCOLATE ALMOND TIRAMISU CREPES

Steps:

• In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
• Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
• Set aside or chill if desired.
• Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
• Divide filling and place evenly down center of each crepe.
• One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
• Place each Lady Finger on top of filling down center of each crepe.
• Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
• Drizzle each with 1 Tbl. s/f chocolate syrup.
• Top each with a 1/4 cup s/f Cool Whip.
• Sprinkle each with sliced almonds.
• Top each with a fresh cherry.
• Sprinkle each with cocoa powder.
• Serve immediately.
• Serves 2-4.
• *If pits are not removed, please warn guests!

SERENDIPITY'S CHOCOLATE CREPES

Steps:

• In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated.
• In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes.
• Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool.
• Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate.
• There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.

CHOCOLATE NUT CREPES

Steps:

• Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
• Mix the cocoa, cornstarch and sugar together in a saucepan.
• Add and little milk and blend thoroughly.
• Gradually add the rest of the milk, mixing constantlly.
• Place over a medium heat and cook, stirring continually, until the mixture is thick.
• Add the nuts and mix well.
• Fill the crepes with the chocolate nut mixture and roll up.
• Place on dessert dishes and serve immediately with whipped cream, sprinkled with shaved chocolate.

CHOCOLATE ALMOND CRUNCH CREPES

Steps:

• Make the filling first so it has time to cool.
• Combine almonds with the sugar and butter.
• Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
• Filling----------.
• In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
• Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
• Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
• Divide between the12 crepes, sprinkle with almond topping& serve.