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Chocolate Crêpes with
Strawberries
and Saffron Sauce
Chocolatier
Aug/Sep 1994
Chocolate crêpes:
3 tablespoons unsalted butter
1 cup milk
3/4 cup all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder, such as Droste
3 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon Cognac
Non-stick cooking spray (or 1 tablespoon melted butter or oil)
to
coat crêpe pan
Saffron Sauce:
2 cups half-and-half
1/2 cup granulated sugar
Pinch of saffron (about 20 threads)
6 large egg yolks
1/2 teaspoon vanilla extract
Chocolate whipped cream filling:
3 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
2 cups heavy cream
Strawberries:
1 pint strawberries
1 teaspoon granulated sugar
Confectioner's sugar (for dusting)
Make the crêpe batter:
1. In a small saucepan, melt the butter over medium heat. Add
the milk and heat to 100 degrees F. Set aside.
2. Into a medium mixing bowl, sift the flour, cocoa, sugar, and
salt. Add the eggs and whisk vigorously by hand for 45 seconds to form a smooth paste.
3. Add the warm milk/butter mixture, vanilla and cognac and whisk
until well blended. Let stand for 1 hour.
Make the saffron sauce:
4. In a heavy, medium saucepan, rub the saffron threads between
you thumb and index finger to release the flavor. Add the half-and-half and
1/4 cup of the
sugar and bring to a gentle boil over medium heat.
5. In a medium stainless steel bowl, whisk the yolks with the
remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into
the
yolk mixture. Return this mixture to the saucepan.
6. Continue cooking over medium-low heat, stirring constantly with
a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not
allow the sauce to boil. It is done when the sauce coats the back of the spatula and you
can run your finger down the back of the spatula and
you can run your finger down the back
of the spatula and a path remains in the sauce for several seconds.
7. Remove the pan from the heat. Immediately pour the sauce into
the medium stainless steel bowl that is set into a larger bowl filled with ice water. Stir
the sauce for 10 to 15 minutes, or until cold. Stir in the vanilla and strain into a
container. Cover with plastic wrap and refrigerate until ready to use.
Prepare the chocolate whipped cream filling:
8. Place coarsely chopped chocolate in the top of a double
boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth.
(Chocolate that has been overheated may scorch, lose flavor and turn coarse and grainy.
Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk
solids to heat, milk and white chocolates should be stirred almost constantly while dark
chocolate need only be stirred frequently during
melting.) Let the chocolate cool for 10
minutes.
9. In a chilled large bowl, with a wire whisk, whip the cream until
soft mounds barely start to form and the cream is still pourable. Do not overwhip.
10. Whisk 3/4 cup of the whipped cream into the cooled melted
chocolate to lighten. Add the lightened chocolate and vanilla to the whipped cream and
using the whisk, fold the chocolate mixture into the whipped cream with as
few strokes as
possible to make a uniform mixture. Cover with plastic wrap and refrigerate until ready to
assemble the crêpes.
Prepare the strawberries:
11. Reserve 6 whole berries for garnish. Hull, wash and slice
the berries into quarters into a medium bowl. Sprinkle with the sugar, stir and let
macerate
in the refrigerator until ready to assemble the crêpes.
Make the crêpes:
12. Heat a 6 to 7 inch crêpe pan or small slope-sided sauté
pan over medium heat for about 1 minute (a drop of water should sizzle on contact). Pour
about 1 1/2 tablespoons of crêpe batter into the pan. Quickly tilt the pan to coat the
bottom evenly with the batter, and return to the heat. Let the crêpe cook for 1 minute or
until small bubbles form on the surface and the edges start to look dry. With a spatula or
your fingertips, flip the crêpe over and cook the second side for 30 seconds. Remove to a
plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crêpes
on top of one another to prevent drying. Cover with a damp cloth until ready to assemble
the dessert.
Assemble the dessert:
13. Place a crêpe on a work surface with the least attractive
side of the crêpe up. Visually divide the crêpe into 4 quadrants. Place a spoonful of
the macerated strawberries in the lower left quadrant. Place a heaping tablespoon of the
chocolate whipped cream over the entire lower half of the crêpe. Fold the upper half of
the crêpe down over the strawberries and chocolate whipped cream. Then fold the crêpe in
half again to form a triangle.
Continue to fill and fold the crêpes until you have 18
crêpes filled.
14. Pour 1/4 cup of the saffron sauce onto a plate and with the back
of a spoon, spread the sauce evenly over the plate.
15. Place three of the crêpes onto the plate with the point of the
triangles towards the center of the plate. Sprinkle with confectioner's sugar and
garnish
with the reserved strawberries.
(The Dining Room at the Regent Beverly Wiltshire)
Chocolate Crêpes with Tangerines and
Chocolate-Orange Sauce
Bon Appetit
May 1987
3 tablespoons unsalted butter
1 ounce bittersweet or semisweet chocolate, chopped
1/3 cup all-purpose flour
1/4 cup sugar
2 tablespoons unsweetened cocoa powder (preferably Dutch process)
pinch of salt
2 eggs, room temperature
3/4 cup milk, room temperature
1 teaspoon vanilla extract
6 small seedless tangerines or oranges
2 tablespoons Grand Marnier
Melted butter
Chocolate-Orange Sauce (recipe follows)
Melt butter and chocolate in top of double boiler over barely
simmering water. Stir until smooth. Cool slightly. Sift flour, sugar, cocoa and salt into
large bowl. Make well in center and add eggs. Mix until smooth. Whisk in milk, melted
chocolate and vanilla. Cover and refrigerate 3 hours. Remove peel and white pith from
tangerines. Working over large bowl to catch juice, cut between membranes with small sharp
knife to release segments. Add to juice. Mix in liqueur. Cover and refrigerate for at
least 3 hours. (Can be prepared 1 day ahead.) Stir batter gently. Heat crêpe pan with
5-inch-diameter bottom over medium-high heat. Brush lightly with melted butter
[clarified]. Stir batter and ladle 3 tablespoons into corner of pan, tilting so batter
just coats bottom. Cook crêpe until bottom is brown, about 1 minute. Turn crêpe and cook
until second side is speckled brown, about 3 seconds. Slide out onto plate. Repeat with
remaining batter, stirring occasionally. Adjust heat and add more butter to pan as
necessary. (Can be prepared 2 days ahead. Wrap in foil and refrigerate.) Reheat crêpes 1
at a time in crêpe pan over low heat 5 seconds per side. Spoon Chocolate-Orange Sauce
onto each plate. Fold crêpes in fourths and arrange 2 crêpes on each plate. Drain
tangerines and place alongside. Serve immediately. Makes about ten 5-inch crêpes.
Chocolate-Orange Sauce
3 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup (or more) whipping cream
1 tablespoon tangerine marinade (from Chocolate Crêpes recipe)
1 teaspoon grated orange zest
Melt chocolate in top of double boiler over barely simmering water.
Stir until smooth. Gradually mix in cream, tangerine marinade and orange zest. Stir until
heated through. Thin with more cream, if desired. (Can be prepared 1 day ahead. Cover and
refrigerate. Rewarm sauce over low heat before serving.) Makes about 1 cup.
Index - Chocolate Recipe
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