Recipe: Frozen Chocolate Crepes (freeze ahead, Bon Appetit, 1970's)

FROZEN CHOCOLATE CREPES

1 cup milk
1/2 cup flour
1/4 cup sugar
2 eggs
2 Tbsp. unsweetened cocoa powder
1 Tbsp. butter, melted
1 tsp. vanilla
Butter (for cooking crepes)
Chocolate Mousse (recipe follows)

With blender (do not use food processor): Combine first 7 ingredients and mix on low speed about 30 seconds just until combined; do not overblend.

Allow batter to stand one hour before making crepes.

Place 8-inch crepe pan or skillet over high heat and brush lightly with butter. When butter is sizzling but not brown pour about 1/4 cup batter into the skillet. Quickly lift pan off heat and swirl to coat bottom and sides, pouring excess batter back into bowl. Return to heat and cook about 1 minute until bottom darkens slightly and looks dry. Watch carefully, since both cocoa and sugar can cause crepes to burn easily. Turn crepe onto paper towel or waxed paper. Continue until all batter is used, brushing pan with butter as needed.

When crepes are cooled, place about 1 heaping tablespoon mousse on each and roll cigar-fashion. Place seam-side down on baking sheet and freeze.

When firm, wrap carefully and keep in freezer until ready to serve. Filled crepes may be wrapped and frozen up to 1 month.

Makes 12 crepes

CHOCOLATE MOUSSE

1 Tbsp. butter
3 oz. unsweetened chocolate
2 eggs, separated*
1/2 cup sugar, divided use
2 Tbsp. dark rum
1 Tbsp. strong coffee
1 cup heavy (whipping) cream, whipped

In small saucepan over low heat melt butter and chocolate. Stir until smooth; set aside.

In small bowl, beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form; set aside.

In large bowl, beat yolks with remaining 1/4 cup sugar until lemon-colored and light. Beat in rum and coffee. With rubber spatula fold in (cooled) chocolate mixture, then gently fold in egg white mixture and whipped cream just to blend.

*Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

Makes 4 servings
Source: Bon Appetit magazine, December 1978