|
|
|
Walnut-Raisin Crepes w/Whipped-Cream-Chocolate Sau
Cummulative Rating
N/A
Servings
Makes
Difficulty
Involved |
Ingredients
For crepes:
1/2 cup gf flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 Tablespoons unsalted butter, melted
2 Tablespoons unsalted butter
1-1/2 Tablespoons sugar
Pinch of salt
For filling:
1/2 cup dark rum
1/2 cup golden raisins
1/2 cup cream
1/2 cup sugar
1-1/4 cups walnuts, coarsely chopped
1/2 tespoon grated orange zest
1/4 teaspoon cinnamon
1 Tablespoon cocoa powder
Pinch of salt
For sauce:
1/4 cup cocoa powder
1/3 cup sugar
2 teaspoons gf flour
Pinch of salt
1 cup milk
3 ounce gf semisweet chocolate, finely chopped
1/2 cup cream |
|
Directions
For crepes:
In a food processor combine gf flour, milk, lukewarm water, eggs, 2 tablespoons butter, sugar and salt until smooth.
Pour batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat pan with a little unsalted butter. Stir batter and pour about 2 tablespoons into pan, lifting pan off heat and tilting pan so batter forms an even, very thin layer. Cook until top is set and underside is golden. Turn crépe over, using your fingers or a spatula, and cook until second side is lightly browned.
Remove crépe to a piece of wax paper. Continue to cook crépes, buttering pan and stirring batter before starting each one.
For filling:
Soak raisins in heated rum while you assemble other ingredients.
In a small saucepan, bring cream and sugar to a boil, stirring, add walnuts, orange zest, cinnamon, cocoa powder and salt. Bring back to a boil and cook until liquid has reduced almost completely, leaving nuts coated and glossy, about 3 minutes. Stir in raisins and rum; cool.
For chocolate sauce:
In a medium saucepan, add cocoa powder, sugar, flour and salt. Whisking constantly, pour in milk. Bring mixture to a boil and cook for about 30 seconds. Remove from heat and add chocolate. Stir until smooth, cover with plastic wrap and let cool.
Just before serving crepes, whip cream until it forms soft peaks. Stir 1/4 of the whipped cream into chocolate, then fold in the rest of the whipped cream until well blended.
To serve:
Spread about 2 tablespoons of filling on a crepe and fold in half. Repeat with remaining crepes.
In a large skillet, heat 2 tablespoons butter over medium heat until hot. Add filled crepes to skillet, without crowding them. Cook until browned on each side, about 1 minute per side.
Arrange 2 crepes on each plate and top with a generous amount of drizzled chocolate sauce. Serve immediately.
|
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
