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  • Chocolate Crepes With Fresh Strawberries

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    Chocolate Crepes With Fresh Strawberries
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. flour
    • 1/2 c. cocoa pwdr
    • 6 Tbsp. confectioners' sugar
    • 1 pch salt
    • 2 Tbsp. butter melted
    • 2 c. lowfat milk
    • 2 lrg Large eggs
    • 1/2 tsp pure vanilla extract Vegetable oil as needed
    • 16 sqr parchment or possibly waxed paper - (6")
    • 1 lb cream cheese at room temperature
    • 1/2 c. lowfat sour cream
    • 1/2 c. confectioners' sugar
    • 1/2 c. pureed fresh strawberries
    • 1/2 tsp vanilla
    • 1/2 stk butter
    • 1 1/2 c. sugar
    • 1 lb fresh strawberries washed, stemmed, and quartered
    • 1/4 c. strawberry liqueur
    • 1 c. chocolate sauce store bought or possibly home made

    Directions

    1. For the crepes: Combine the flour, cocoa pwdr, sugar and salt in a large mixing bowl. In a medium-size mixing bowl, combine the butter, lowfat milk, Large eggs and vanilla and whisk till blended. Add in the liquid mix a little at a time to the dry mix, whisking to dissolve any lumps. Whisk till smooth. Chill for 1 hour.
    2. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is warm, remove from the heat and pour in 1/4 c. of the batter. Swirl the pan around to spread the batter proportionately over the bottom. Return the pan to the heat and cook till lightly golden brown, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan.
    3. Repeat the process till all of the batter is used, stacking the crepes between the squares of parchment or possibly waxed paper to prevent them from sticking together. Set the crepes aside.
    4. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese till smooth. Add in the lowfat sour cream, sugar, strawberries and vanilla. Beat till smooth, scraping down the sides of the bowl as needed.
    5. Put 3 Tbsp. 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 possibly baking sheet, cover lightly and chill for 1 hour.
    6. In a large saute/fry pan, over medium-high heat, heat the butter. Add in the sugar and cook, stirring, for 2 min. Add in the strawberries and continue to cook for 1 minute. Add in the liqueur and simmer for 2 min. Add in the chocolate sauce and continue to cook for 1 minute.
    7. Add in 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 hot. Add in the remaining crepes and cook for 1 minute, basting with the sauce.
    8. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
    9. This recipe yields 8 servings.

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