Find out how to make this French classic.
(makes about 8 crêpes)
3/4 cup flour
1/4 tsp salt
1 tbsp sugar
3 tsp cocoa, unsweetened
1 cup whole milk, or combine 1/2 cup light cream and 1/2 cup water
2 tbsp butter, melted
1-1/2 tsp Chambord® raspberry liquor
1/4 cup heavy cream
1/2 tsp almond extract For Chocolate Sauce
4 oz. unsweetened chocolate
1/2 cup. sugar
1/2 cup evaporated milk
1/4 cup butter
1/2 tsp vanilla
Blend all ingredients together in a blender on medium until smooth, then briefly on high. Let the batter rest in the refrigerator while preparing the chocolate sauce. Chocolate Sauce Melt chocolate, sugar, milk and butter over low heat or a double boiler until smooth. Use the ExtraLow® setting if using a Thermador cooktop to prevent scorching. Add vanilla, stirring constantly. Remove from heat, still stirring, to retain smoothness.
Remove batter from refrigerator and stir gently to ensure it is properly mixed. Then heat a 10" frying pan (to make an 8" crêpe) over medium heat. Using a pastry brush, sweep the bottom and sides of pan with butter to coat, then add approximately 1/4 cup of the batter with a ladle, swirling with the ladle to coat the pan evenly. Cook over medium heat until edges are firm and the crêpe can be turned easily. Turn and cook briefly on the other side, turn onto plate, drier/browner side of crêpe down (this is the first side you cooked). Repeat. This batter makes about eight crêpes. Assembly Take a crêpe, “good” side down, and fill the center portion with the chocolate sauce and roll the crêpes. Add 1/4 c. of heavy cream, whipped with a bit of almond extract and top the crêpes with a good dollop of the heavy cream. You may also add raspberries and a bit of orange zest and sugar.
Finish with a dusting of confectioner’s sugar.