Crepes Lucifer

Recipe Ingredients

		Crepes
1 cup	62g / 2.2oz	Flour
1/4 teaspoon	1.3ml	Salt
2		Eggs
1		Egg yolk
1/2 cup	118ml	Milk
1/4 cup	59ml	Water
2 tablespoons	30ml	Butter - melted
		Lucifer Filling
8 oz	227g	Cream cheese - softened
2 oz	56g	Semi-sweet chocolate - melted
2 teaspoons	10ml	Milk
3 tablespoons	45ml	Sugar - confectioners
		Flaming Lucifer Sauce
8 tablespoons	120ml	Butter
4 tablespoons	60ml	Sugar
1/2 teaspoon	2.5ml	Cornstarch
6 tablespoons	90ml	-- water
4 tablespoons	60ml	Crème de cacao - divided
2 tablespoons	30ml	Brandy - or rum

Recipe Instructions

CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very hot and brush with melted butter. Pour batter to form a very thin layer. Cook until golden brown and then cook other side. (Note from me: I never cook the other side of a crepe.)

LUCIFER FILLING: Whip together cream cheese, chocolate and enough milk to make fluffy filling. Spoon filling in crepes, roll, and serve with Flaming Lucifer Sauce.

FLAMING LUCIFER SAUCE: Combine butter, sugar, cornstarch and water in large skillet and heat, stirring, over low heat until butter melts. Add 3 tablespoons crème de cacao and simmer 5 minutes. Add remaining crème de cacao and brandy or rum. Ignite and pour over crepes.

Source:
Emeril Lagasse

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