Chocolate Crepes With Fresh Strawberries And Chocolate Sauce Food

CHOCOLATE CREPES WITH FRESH STRAWBERRIES AND CHOCOLATE SAUCE

Steps:

• To make the batter put flour, cocoa powder, milk, eggs, butter and salt in a blender and blend until smooth. If you are not using a blender, beat eggs in a large bowl, add milk and butter, then gradually add flour, cocoa powder and salt.
• Heat a skillet (8-10 inch) on medium to low heat. When hot spray with butter spray or add a small dab of butter and spread it. Add about 3-4 tbsp of batter to the center of the skillet and quickly spread it to coat the bottom evenly. When top starts to look dry, using a spatula turn crepe and let it cook for 30 more seconds to 1 minute. Repeat process with the remaining batter, greasing the skillet between each one. Don't stack crepes on top of each other, because they'll turn soggy.
• To serve - butter crepes, while still warm, sprinkle with powder sugar and add sliced strawberries and fold the crepe. Top with more powder sugar and warm chocolate syrup.

CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE

Steps:

• Make chocolate sauce by combining chocolate and cream in a medium microwave-safe container and microwaving for 1 1/2 minutes Stir then heat for another minute and stir, repeating until smooth.
• For crepe batter, beat eggs, liquid and oil until combined. Beat in flour until smooth.
• To cook crepes, heat a crepe pan (or any small, shallow, circular pan) until hot and spray with oil. Add a small amount of batter and swirl so that it evenly covers the entire pan. Cook until golden on one side, then use a spatula to carefully flip over and cook until the other side is also golden.
• Remove from the pan and set aside. Continue process until you have 10 crepes.
• To assemble crepes, place strawberry slices to cover one half of a crepe, drizzle with sauce and then fold in half, and then in half again. Repeat with remaining crepes reserving some sauce.
• To serve, drizzle folded crepes with reserved sauce.

CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE

Steps:

• In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
• In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
• Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.

CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, macerate strawberries, sugar, and orange liqueur for 30 to 60 seconds.
• Lay 1 crepe flat on serving plate and lightly spread 1 tablespoon chocolate spread, 1 tablespoon whipped topping, and 1/4 cup strawberry mixture. Roll crepe or fold in quarters. Drizzle with caramel sauce.
• Serve immediately with a dusting of cocoa powder.