Recipe#8989

Title: Chocolate Crepes

From: Dave davidg@eden.rutgers.edu 
 Newsgroups: rec.food.recipes 
 Subject: Crepes au Chocolat et Framboises 
 Date: 17 Nov 1998 04:35:05 -0700 
 Message-ID: <72rn19$rjh@llama.swcp.com> 

430 mL (3/4 pint) milk and water mixed
 4 eggs
 pinch salt
 225g (8 oz) plain flour, sifted
 15 mL (1 tbsp) sugar
 60 mL (4 tbsp) melted butter or oil
 225 g (8 oz) plain dessert chocolate, grated
 120 g (4 oz) seedless raspberry jam
 Whipped cream and chopped, browned hazelnuts
 Put all the ingredients for the crepes into a food processor or
 blender and process for about 1 minute, pushing down the sides
 occasionally.  Process a few seconds more the blend thoroughly.
 Leave, covered, in a cool place for 30 minutes to 1 hour.  The
 consistency of the batter should be that of thin cream.  Add more
 milk if necessary.  Brush a crepe pan or small frying pan lightly
 with oil and place over high heat.  When a slight haze forms, pour
 a large spoonful of the batter into the pan and swirl the pan to
 cover the base.  Pour out any excess into a separate bowl.  Cook
 on one side until just beginning to brown around the edges.  Turn
 over and cook on the other side until lightly speckled with brown.
 Slide each crepe onto a plate and repeat using the remaining batter.
 Reheat the pan occasionally in between cooking each crepe.  The
 amount of batter should make 12 crepes.
 As the crepes are cooked, sprinkle them evenly with grated chocolate
 and divide the raspberry jam among all the crepes.  Roll them up
 so that the jam shows at the ends or fold into triangles.  Reheat
 in a moderate oven for about 10 minutes before serving.  Top with
 whipped cream and a sprinkling of browned nuts.