Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Chocolate Crepes with Jam

Share

Lobo
Moderator
Moderator

Posts : 19709
Thanked : 941
Join date : 2013-01-12

Chocolate Crepes with Jam

Post by Lobo on Tue 12 Jan 2016, 8:51 pm


Chocolate Crepes with Jam

Be the first to Write a Review
Prep Time: 45 minutes
Cook Time: 32 minutes
Servings: 8
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.



  • Printer Friendly Version






  • 116

Ingredients:

For the crepes:


  • 2 cups milk
  • 2 eggs
  • 3 Tbs. unsalted butter, melted, plus more for
      cooking 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, plus more as needed
  • Whipped cream for serving
  • Fresh raspberries for garnish

Directions:

To make the crepes, in a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and blend until smooth, about 1 minute. Alternatively, combine the ingredients in a pitcher and whisk vigorously until smooth. Cover and refrigerate for at least 2 hours or up to overnight.

Heat a crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. 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. Divide the crepes among 8 individual plates. Top with a dollop of whipped cream and garnish with raspberries.
Williams-Sonoma Kitchen.

    Current date/time is Thu 19 Jan 2017, 9:44 pm