Saturday, 21 February 2009

Shrove Tuesday


Chocolate Filled Crepes with Cinnamon Crust
(adapted from
Donna Hay Magazine, issue 34, page 138)
  • 85 grams caster sugar
  • 1/2 teaspoon cinnamon
  • 1 cup flour, sifted
  • 1 tablespoon caster sugar, extra
  • 2 eggs
  • 1/4 + 1/8 cup (3 oz) single/pouring cream
  • 1 cup milk
  • 65 grams grated dark chocolate
  • 25 grams unsalted butter, melted

- Place the sugar and cinnamon on a plate and mix.
- Place the flour and the extra sugar in a bowl and mix to combine.
- Place the eggs, cream, and milk in a separate bowl and whisk to combine.
- Gradually add the egg mixture to the flour mixture, whisking until smooth. Allow to stand for 20 minutes.
- Heat a lightly greased non-stick skillet over medium heat. Add 1/3 cup of the batter and swirl to cover the base of the pan.
- Cook crepes for 1-2 minutes in each side until golden. Place on non-stick baking paper and repeat with the rest of the batter (or just make the amount you need and place the rest of the batter in the fridge like I did).
- Sprinkle 1 tablespoon of chocolate over each crepe, fold in half, and then fold in half again. Brush both sides with melted butter and press into the cinnamon sugar mixture.
- Cooked the sugared crepes in a lightly greased non-stick pan (high heat) for about a minute on each side, or until the sugar is caramelized.
-Vanilla ice-cream anyone?

The recipe I have posted here is my halved version.

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