Chocolate Crepes With Fresh Strawberries

Recipe Ingredients

		For The Crepes
1 1/2 cups	93g / 3.3oz	Flour
1/2 cup	55g / 1.9oz	Cocoa powder
6 tablespoons	90ml	Confectioners' sugar
1		Salt
2 tablespoons	30ml	Butter - melted
2 cups	474ml	Milk
2 cups	396g / 13oz	Eggs (large)
1/2 teaspoon	2.5ml	Pure vanilla extract
		Vegetable oil - as needed
16		Parchment or waxed paper - (6")
		For The Filling
1 lb	454g / 16oz	Cream cheese - at room temperature
1/2 cup	118ml	Sour cream
1/2 cup	99g / 3.5oz	Confectioners' sugar
1/2 cup	118ml	Pureed fresh strawberries
1/2 teaspoon	2.5ml	Vanilla
		For The Sauce
1/2		Butter
1 1/2 cups	297g / 10oz	Sugar
1 lb	454g / 16oz	Fresh strawberries - washed, stemmed,
		And quartered
1/4 cup	59ml	Strawberry liqueur
1 cup	237ml	Chocolate sauce - store bought
		Or home made

Recipe Instructions

For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium-size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.

Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan.

Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed.

Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.

In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute.

Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce.

To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C49) - from the TV FOOD - NETWORK

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