Chocolate Crepes with Jam

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes 16 crepes or 8 servings

Comments: Dutch process cocoa powder has been treated with an alkali, which helps neutralize cocoa's natural acidity. Because it is darker in color but milder in flavor than untreated cocoa, Dutch process cocoa powder is perfect for crepes.

Ingredients: 2 cups milk 2 eggs 3 tbsp. unsalted butter, melted, plus more for making crepes 1 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch process cocoa powder 1/3 cup sugar 1/2 tsp. salt 1 cup raspberry jam, or as needed Whipped cream for serving Fresh raspberries for garnish

Instructions: In a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 30 seconds. Alternately, combine the ingredients in a bowl and whisk vigorously until smooth. Let the batter stand for at least 30 minutes or as long as overnight before making the crepes. Refrigerate the batter if letting it stand longer than 1 hour. Heat a 9-inch steel crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Pour about 1/4 cup of the batter into the pan, then tilt the pan and rotate it in a circular motion to spread the batter evenly over the surface. Cook the crepe until golden underneath, about 1 minute. Flip the crepe over and cook for 1 minute more. Transfer the crepe to a plate and repeat with the remaining batter to make about 16 crepes. To assemble, lay a crepe flat, spoon 1 to 2 Tbs. of the jam into the center and fold the crepe into a triangle. Repeat with the remaining crepes and jam. Serve crepes with a dollop of whipped cream and garnish with raspberries. Serves 8.

Source: Williama Sonoma Kitchen

Date: July 22, 2002

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