Recipe: Mint Chocolate Souffle Crepes and Chocolate Crepes with Chocolate Sauce

MINT CHOCOLATE SOUFFLE CREPES

For the filling
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract

chocolate cr pe batter (recipe follows)
chocolate sauce (recipe follows)

Make the filling:
In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt,
add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth.
Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft
peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until
the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining
whites gently but thoroughly.

Make 8 cr pes (procedure follows) with the chocolate cr pe batter. Spread 1/3 cup of the filling onto half
of each cr pe and fold the cr pes gently over the filling. Bake the cr pes on a baking sheet in a preheated
350 F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.

CHOCOLATE CREPE BATTER

Can be prepared in 45 minutes or less but requires additional unattended time.

1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled

To Make Cr pes
melted unsalted butter for brushing the pan
cr pe batter

In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons
water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape
down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl
and let it stand, covered for 1 hour. The batter may be made

1 day in advance and kept covered and chilled. Makes enough batter for about 18 cr pes.

To Make the Cr pes
Heat a cr pe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it
is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the
heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the
pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the
pan to the heat, loosen the edge of the cr pe with a spatula, and cook the cr pe for 1 minute, or until the
top appears almost dry. Turn the cr pe, cook the other side lightly, and transfer the cr pe to a plate.
Make cr pe with the remaining batter in the same manner, brushing the pan lightly with butter as
necessary. The cr pes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and
chilled.

CHOCOLATE SAUCE

Can be prepared in 45 minutes or less but requires additional unattended time.

2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla

In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the
chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the
brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture,
a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is
dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture,
stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and
transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold.
The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

Makes 8 filled cr pes, serving 8.

Gourmet
April 1991