CREPES A LA BASTILLE
2 cups whole milk
2-1/2 Tbsp sweet butter, melted
1 oz. dark chocolate (65-85% cacao), melted
1-1/2 cups flour
1/3 cup high quality DARK cocoa
1/3 cup sugar
pinch of salt
Making the Crepes
Melt butter & chocolate together, mixing to combine and smooth out chocolate.
In large bowl combine milk and eggs.
In separate bowl, combine dry ingredients.
Whisk together milk and eggs with dry ingredients, continue whisking incorporating butter and chocolate mixture.
Cover and refrigerate at least an hour, or overnight.
Be sure to re-whisk batter before cooking the crepes.
Cooking the Crepes
Butter a hot frying pan (small or medium) or crepe pan, then wipe out excess butter with paper towel so it is dry-ish.
Pour in small amount of crepe batter and tilt pan as needed so batter spreads and covers bottom of pan. As edges begin to peel up, flip crepe with spatula for a few seconds to cook other side.
1/3 cup half-and-half
2 Tbsp honey
3 ounces Dark chocolate (65-75% cacao), chopped
Combine half-and-half and honey in a small saucepan over medium heat. Cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
Remove from heat. Stir in chocolate until smooth.
Fill with Dark Chocolate Ice Cream or Chocolate Ganache and Drizzle with Chocolate Sauce.
Oh so decadently delicious I'm sure!!!
Thanks for sharing, Janet!
wow from the recipe I could tell that I would love to eat this..bookmarking this recipe.
I have just added a link to your Dying for Chocolate blog on my [short] list of sites I go to often (under Blog Cafe at nikichanel.blogspot.com). Yum!
Thank you again for your kind words on my fondant cake, The Kiss, which is also posted at nikichanel.wordpress.com and seems to be the place more search engines send readers. (I'm in the process of revamping my sites, hence the two similar blogs. Love the way you've handled your topics.)
These crepes sound fantastic! Chocolate crepes are my favorite and this recipe seems very promising.
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