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Chocolate Almond Dessert Crepes
This recipe is presented by Eggland’s Best. Impress your friends and family with chocolate-almond dessert crepes for a brunch or dinner party dessert. You’ll need an 8-inch nonstick skillet, a wire rack for cooking the crepes, and wax paper for stacking them. To pipe the chocolate filling down the center of each crepe, stuff it into a zip-lock plastic bag and snip off ½ inch at one corner to create your own pastry bag.
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Ingredients
number of servings
1
- 11⁄4 Cup milk
- 3 large eggland's best eggs
- 2 tablespoon butter, melted
- 3⁄4 Cup whole-wheat flour
- 1⁄4 teaspoon salt
- 1 envelope unflavored gelatin
- 2 tablespoon water, cold
- 1⁄4 Cup water, boiling
- 1 Cup sugar
- 1⁄2 Cup baking cocoa
- 2 Cup heavy whipping cream, cold
- 2 teaspoon vanilla essence
- chocolate fudge ice cream topping and whipped topping
- 1⁄2 Cup almonds, sliced and toasted
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Directions
120 min.
1. Step
In a large bowl, combine the milk, eggs, and butter.
2. Step
Combine the flour, sugar, and salt and add it to the milk mixture. Beat everything until smooth.
3. Step
Cover and refrigerate for 1 hour.
4. Step
Meanwhile, in a small bowl, sprinkle the gelatin over cold water; let it stand for 2 minutes to soften.
5. Step
Add boiling water; stir until the gelatin is completely dissolved and the mixture is clear. Cool slightly.
6. Step
In a large bowl, mix the sugar and cocoa; add the cream and vanilla. Beat it on medium speed until well blended.
7. Step
Gradually beat in gelatin mixture. Cover and refrigerate at least 30 minutes.
8. Step
Heat a lightly greased -inch nonstick skillet.
9. Step
Pour 1/4 cup of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer.
10. Step
Move the cooked crepes to a wire rack to cool. Repeat with the remaining batter, greasing the skillet as needed.
11. Step
Stack the crepes with waxed paper or paper towels in between.
12. Step
Spoon or pipe the chocolate filling down the center of each crepe; roll up.
13. Step
Drizzle with the fudge topping and garnish with the whipped topping. Sprinkle with almonds.
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Too complicated, too expensive, I certainly have a cheaper, less complicated receipt , without salt!!!