Summer Passport: Chocolate Crepes with Laura Calder

As part of Summer Passport we’ll be bringing you the tastes of the countries featured with some very delicious recipes.

To celebrate France we have an awesome recipe from the lovely Laura Calder. Below, you’ll find out how to make yummy Chocolate Crêpes, a dish featured in her cookbook, French Taste.

CHOCOLATE CRÊPES

Fill these with sliced bananas or strawberries and serve with cinnamon-flavored whipped cream. To me, they look best folded in half once, then in half again to make a double-decker triangle crêpe. If you want to be extra devilish, drizzle chocolate sauce over top (1 cup/250 mL heavy cream and 8 ounces/225 g chopped bittersweet chocolate heated together until melted and smooth). These freeze well (unfilled) should you decide you want to save them until next week. Just be sure to put parchment between each crêpe before you put them in a freezer bag.

Makes: 12 crepes

1 tablespoon (15 mL) butter
1/2 ounces (40 g) bittersweet chocolate,
chopped
1 cup (250 mL) milk
2 eggs
1/4 cup (55 g) sugar
1 teaspoon (5 mL vanilla)
1 cup (125 g) flour

Heat the oven to 150°F (65°C). Put the butter, chocolate, and milk in a saucepan and gently heat, stirring occasionally, until the chocolate is melted. Beat the eggs with the sugar in a bowl. Beat in the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug, and let sit half an hour. Add more milk or water if necessary to give the consistency of thin cream.

Fry the crêpes in a nonstick or lightly oiled crêpe pan over medium-high heat, keeping the cooked ones warm on a plate in the oven as you go. You need only about a tablespoon (15 mL) of batter per crêpe. Hold the pan in the air as you pour in the batter, and swirl the pan as the batter hits so that it coast the bottom evenly. (Count your first two crêpes as practice.) If there are holes in the crêpe as it cooks, simple fill them with a little batter. When the underside is cooked and slightly golden, in about a minute, flip and finish the crêpe, 30 seconds to a minute more.

*Image from the Asian Food Channel

Excerpt from: French Taste by Laura Calder. (page 250) Copyright © 2009 by Laura Calder. Published by HarperCollins Publishers Ltd. All rights reserved.

For more delicious French dishes pick up French Taste by Laura Calder.

Want to learn more about Summer Passport? Click here. You’ll find books that will take you around the world, great contests, exclusive content from authors, and more!

Advertisements

Posted by

Canadian publishing professionals and bloggers. Looking for savvy readers to talk books with us!

One thought on “Summer Passport: Chocolate Crepes with Laura Calder

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s