Apricot Crepes With Chocolate Sauce
Homemade crepes are such a fun treat. Simply use a frying pan, flat grill, electric crepe maker, or copper crepe pan (or even purchase the packaged crepes sold in grocery stores) and serve with any variety of fillings. I think that you can even have crepes as an alternative to the traditional cake at a birthday party. Below I’ve provided my tried-and-true recipe for apricot crepes, a sweet chocolate sauce, and other fillings for sweet or savory crepes. Bon appétit!
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- ½ cup milk
- ½ cup water
- 4 tablespoons butter, melted
- To Serve:
- 10 tablespoons apricot jam
- Chocolate Sauce (see following recipe)
- ½ cup heavy cream (whipped)
1. In a large bowl, combine the flour, salt, eggs, milk, and water. Whisk to make a smooth batter. Stir in 2 tablespoons of the melted butter. (Alternatively, combine the ingredients in a blender and process for 20 seconds. With a rubber spatula, scrape down the sides of the blender container and process for another 30 seconds.) Allow the batter to stand at least 30 minutes, or as long as over night.
2. Heat a 7-inch crepe pan or skillet over medium-high heat. Brush the pan lightly with some of the remaining butter. Pour about 2 tablespoons of the batter into the pan and quickly rotate the pan so the batter coats the bottom evenly. Cook until the crepe is browned on the bottom. Turn the crepe over and brown the other side. Stack the finished crepes on a plate. Continue with the remaining batter, brushing the crepe pan with more of the butter as needed. Continue stacking the finished crepes on top of each other.
3. For each serving spread 2 crepes with some of the apricot jam. Roll them jelly roll-style and place them in an oven-proof dish. Paint the crepes lightly with butter and heat in the oven for 5 minutes at 350 degrees.
4. Arrange on individual dessert plates and top with warm chocolate sauce and whipped cream. Serve immediately!
- ½ cup water
- 1/3 cup sugar
- ¼ cup unsweetened cocoa powder
- 4 ounces sweetened chocolate, grated
- 2 tablespoons rum
In a small saucepan, mix the water, sugar and cocoa powder. Set over medium heat and stir until the sugar is dissolved. Reduce the heat to low and add the grated chocolate and the rum. Stir the mixture until very smooth. Keep warm.
More Sweet Fillings:
- Melted chocolate beaten with an egg yolk, cream, and a splash of rum
- Lemon curd, either homemade or from a jar
- Fresh berries marinated in Cassis or Grand Marnier
- Sweetened purée of chestnuts (the French call them marrons and sell them canned)
- Crème fraîche with bananas and brown sugar
- Jam or marmalade
- Scrambled eggs
- Goat cheese
- Thin shavings of Gruyère cheese
- Crabmeat and shrimp
- Shredded chicken
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