in the kitchen

in the kitchen

Monday, August 23, 2010


Cocoa crepes can be wrapped around lots of wonderful stuff. This time I used fresh nectarines with a bit of sugar and a splash of orange juice and topped it with a black currant sauce. Here are the crepe and black currant sauce recipes followed by some additional filling ideas in the Hint section.
Cocoa Crepes
1 1/2 cups milk
3 eggs
1 teaspoon vanilla extract
2 tablespoons oil (grape seed or almond recommended)
1/4 teaspoon salt
4 tablespoons sugar
1/2 cup cocoa powder
1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
Spray oil for cooking
Measure out milk in a 4 or 8 cup glass measuring cup. Heat in microwave for 2 minutes or until scalded. Whisk in eggs, vanilla and oil. Then whisk in salt, sugar, cocoa, flours and baking powder. Continue whisking until batter is smooth. Heat a crepe pan or small skillet over medium high heat. When pan is hot, coat with cooking spray and then pour a scant 1/4 cup of batter onto pan, tilting immediately to coat the bottom of the pan. Allow to cook for 30 to 45 seconds and then turn crepe over using a thin pancake turner or spatula. Cook second side about 15 seconds and then slide out of pan onto a cooling rack. Repeat until all the batter has been used. Cooled crepes can be stacked and placed in an airtight container. Refrigerate if not using within an hour. Makes 12 to 16 crepes, depending on the size of pan.
Black Currant Sauce
1 cup water, divided
1 cup sugar
2 cups cleaned black currants
1/2 to 1 teaspoon grated fresh ginger
3 tablespoons cornstarch
Combine all but 2 tablespoons water and all of the sugar in a 2 quart sauce pan. Bring to a boil over high heat. Reduce heat to medium high and add currants and ginger. Return to a boil. Reduce heat to medium low, cover pan and continue cooking for about 10 minutes, stirring often. Make a slurry with the 2 tablespoons of water and the cornstarch. Stir slurry into simmering sauce and cook an additional minute or two until sauce has thickened. Serve warm over crepes. (Also great on ice cream, custards, etc.)

Hints: If the batter becomes too thick it can be thinned with a bit of milk. The batter may be covered and refrigerated for a day if needed. The edges of the crepe will begin to dry out and the center will be set when it is time to turn them over. I try not to get them browned at all. A seasoned crepe pan is so helpful in producing good crepes. You can use butter instead of the spray oil if you like. You will need about 1/4 teaspoon for each crepe. Use the first side cooked as the presentation side of the crepe. Any good dessert sauce can be used and some fillings may not need a sauce. Alternate fillings include: blocks of mint chocolate chip ice cream-top with fudge sauce, other flavored ice cream, strawberries, raspberries, blackberries, or mixed berries, sweetened whipped cream cheese or ricotta cheese (flavor with almond extract or fruit or spices if desired), bananas-plain or in caramel sauce, peanut butter or almond butter with bananas or berries, orange marmalade or jams with whipped cream. Crepes are also fun stacked with filling in between and served like a layer cake, sliced into wedges. Your imagination is the only limit! Let me know some of your ideas!

Crepes are such versatile, delectable treats! These cocoa ones fill a chocolate hankering in a fairly healthy way. Eating them plain, especially when warm, is an absolutely valid way to enjoy them as well.

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