CREPES AND HOT CHOCOLATE SAUCE
Steps:
- In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
- To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
- Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
- Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.
CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE
Categories Chocolate Fruit Dessert Kid-Friendly Pear Fall Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
- Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
- Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
- Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.
HOT FUDGE CREPES
Talk about decadence!!! Make the chocolate crepes from recipe #354547. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. What more can I say? Enjoy!
Provided by Nif_H
Categories Dessert
Time 25m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
- Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
- Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
- Remove from the heat and add the vanilla. Set aside.
- Put small scoops of chocolate ice cream on each crepe and fold over.
- Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
Nutrition Facts : Calories 401.5, Fat 28.1, SaturatedFat 17.4, Cholesterol 84.9, Sodium 122.6, Carbohydrate 37.3, Fiber 0.9, Sugar 33.5, Protein 1.9
HOT FUDGE SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
- Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
HOT FUDGE SAUCE FOR CREPES
Use this hot fudge sauce recipe as a topping for Dessert Crepes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.
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