Recipe(tried): Chocolate Crepes with Saffron Sauce, Strawberries and Chocolate Whipped Cream Filling

Chocolate Crepes with Saffron Sauce, Strawberries and Chocolate Whipped Cream Filling

Chocolate crepes:
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 the crepe 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 crepe batter:
In a small saucepan, melt the butter over medium heat. Add the milk and heat to 100F. Set aside.

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.

Add the warm milk/butter mixture, vanilla and cognac and whisk until well blended. Let stand for 1 hour.

Make the saffron sauce:
In a heavy, medium saucepan, rub the saffron threads between your 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.

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.

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 a path remains in the sauce for several seconds.

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 assemble crepes.

Prepare the chocolate whipped cream filling:
In double boiler or microwave, melt the chocolate. Let the chocolate cool for 10 minutes.

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.

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 crepes.

Prepare the strawberries:
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 crepes.

Make the crepes:
Heat a 6 to 7 inch crepe pan or small slope-sided saute pan over medium heat for about 1 minute (a drop of water should sizzle on contact). Pour about 1 1/2 tablespoons of crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Let the cr pe cook for 1 minute or until small bubbles form on the surface and the edges start to look dry. With a spatula or your finger tips, flip the crepe over and cook the second side for 30 seconds. Remove to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked cr pes on top of one another to prevent drying. Cover with a damp cloth until ready to assemble the dessert.

Assemble the dessert:
Place a cr pe on a work surface with the least attractive side of the cr pe up. Visually divide the crepe 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 cr pe. Fold the upper half of the cr pe down over the strawberries and chocolate whipped cream. Then fold the cr pe in half again to form a triangle. Continue to fill and fold the cr pes until you have 18 cr pes filled.

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.

Place three of the cr pes onto the plate with the point of the triangles towards the center of the plate. Sprinkle with confectioners' sugar and garnish with the reserved strawberries.

Source: The Dining Room at The Regent Beverly Wilshire,
9500 Wilshire Blvd., Beverly Hills, CA 90212