Friday, February 22, 2019

Chocolate Éclair Crepes

May 8, 2010 by  
Filed under Recipes

My mother has wowed many guests over the years by serving these crepes for dessert. They are a small labor of love but well worth it! I love to pair them with a Port or a nice late harvest wine.

Ingredients for Fluffy Crepes:

3 eggs separated

¼ cup all purpose flour

1 cup milk

2 Tbs cooking oil

1 tsp sugar

1/8 tsp salt

Beat egg whites till stiff peaks form and set aside. In a bowl combine flour, milk, egg yolks, oil, sugar and salt. Beat until blended and fold in egg whites. Heat a lightly greased 6” skillet or crepe pan. Remove from heat and spoon in 2 Tbs of batter. Tilt skillet to spread batter evenly around. Return to heat and brown on one side only. Invert on paper towel. Repeat process and grease pan often. Should yield 20 crepes.

Ingredients for Filling:

1/3 cup sugar

1 Tbs all purpose flour

1 Tbs cornstarch

1 ½ cups milk

1 slightly beaten egg yolk

1 tsp vanilla

½ cup whipping cream

In saucepan combine sugar, flour, cornstarch and salt. Slowly stir in the milk and cook until bubbly. Stir and cook 2-3 minutes more. Stir half into egg yolk and return mixture to saucepan. Cook and stir until bubbly again and add vanilla. Cool and beat smooth. Whip cream until soft peaks form and fold into filling.

Ingredients for Chocolate Glaze:

½ cup sugar

4 tsp cornstarch

½ cup water

1 Tbs butter

1 oz square unsweetened chocolate, chopped

In saucepan, combine sugar and cornstarch. Add water, chocolate and salt. Cook until thick and bubbly. Remove from heat and stir in butter and vanilla. While hot, spread over crepes.

Assembly:

Spoon 3 Tbs of filling down center of unbrowned side of crepe. Fold in edges and spread with glaze. Chill and serve.

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