Monday, December 3, 2012

Chocolate Raspberry Crepe

O crepes. I could eat 10 of you, which is the problem! Thank heavens I made these last Sunday, after a very NOT good dinner! This redeemed me in my hubby’s eyes...These are so delicious. I am used to just normal crepes, but these are heavenly! A smooth chocolate batter that holds the perfect melt-in-your-mouth raspberry creme sauce.

Chocolate Raspberry Crepe
Printable Version

4 large eggs
1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes

1 cup strawberry jam
1 cup mascarpone, at room temperature
2 tablespoons sugar

3/4 cup chocolate-hazelnut spread, such as Nutella

For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.

For the filling: Mix the jam, mascarpone, and sugar  in a small bowl until smooth.
Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

Recipe from Giada

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