Ingredients
- This recipe makes a few extra crepes. put them between sheets of plstic and then put in zip lock bags and freeze.
- Crepes
- 2 1/2 cups milk
- 5 lg eggs
- 1 cup flour
- 6 T butter, melted and cooled slightly, plus extra for frying
- 2 T sguar
- 3/4 tsp salt
- MEXICAN CHOCOLATE SAUCE
- 1/2 cup whipping cream
- 1/4 cup strong brewed coffee’
- 4 oz bittersweet chocolate chopped
- 1/4 tsp cinnamon
- Assembly
- 1 1/2 cups sliced almonds, toasted
Preparation
Step 1
Preparing the crepes:
In a blender, combine the milk, eggs, flour, 6 T butter, sugar, and salt. Beat until smooth., Let stand in blender for 1 hour at room temps. Blend again just before using.
Brush a 8 to 9 inch non stick skillet lightly with melted butter and place it over medium high heat. Pour a scant 1/4 cupful of batter into the skillet. tilting to allow the battter to coat the bottom of the skillet. Cook until the crepe is golden on the bottom, about 1 minute.Cook other side for about 45 seconds. Transfer to paper towels. Repeat with remaining batter, making about 24 crepes and stacking them between pape towels to cool.
Preparing the sauce,
Combne the whipping cream and coffee, Bring to a simmer ove medium heat, Remove from heat, and add chocolate, stiring until melted add cinnamon. Cover with plastic wrap and chill in the frig for up to 3 day,. Slowly re-warm over low heat before serving.
Place one crepe on a plate and spread with 1 T sauce. Sprinkle with 1 T almonds. Fold the crepe in half over the filling and then in half again. Forming a triangle. Repeat with the remainibg 111 crepes. Sauce and almonds. Arrange the crepes in a 13 by 9 baking dish overlaping if necessary.
Preheat the oven to 350 Pour just enough remaining sauce over the crepes to lightly coat them Bake until heated through about 15 minutes. Sprinkle with remaining sliced almonds and serve immediately.