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Chocolate Crepes with Fresh Strawberries

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Posted on 2008-01-17

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Chocolate Crepes with Fresh Strawberries 4791 views
1.86 avg rating
7 votes

Servings: 8 servings

From Chef Emeril Lagasse


For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch salt
2 tablespoons vegetable oil
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil, as needed for cooking
16 (6-inch) squares parchment or waxed paper

For the filling:

1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
1 teaspoon pure vanilla extract

For the sauce:

1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liqueur
1 cup chocolate sauce, store bought or home made


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.

Author Comments

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

From Chef Emeril Lagasse
for more recipes and cooking tips from Chef Emeril.
EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT �2001. ALL RIGHTS RESERVED.



wow you really use a whole pound of cream cheese for 8 servings?
kate on 2008-11-22

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