Chocolate Crepes with Toffee
- For Crepes:
- Creamy mascarpone and sticky-sweet toffee bring this decadent chocolate crepe to another level.
- RECIPE INGREDIENTS
- 2 eggs
- 1/4 cup sugar
- 1 cup milk
- 1/2 cup all-purpose flour, sifted
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- For Toffee:
- 1 cup sugar
- 1 cup water
- 8 oz mascarpone cheese
- For Chocolate Sauce:
- 5 oz semisweet chocolate
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon brandy, if desired
MAKE CREPE BATTER: Place the eggs in a large bowl and beat well. Beat in the sugar, milk, flour, cocoa powder, salt and 2 tablespoons of the melted butter. Cover and let stand for 30 minutes.
MAKE TOFFEE: Combine the sugar and water in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil until golden, 5-7 minutes. Lightly oil a baking sheet. Pour the toffee onto the sheet and tilt so that the toffee forms a thin layer. Let cool and harden for 10 minutes.
Remove the toffee pieces from the baking sheet, place in a bowl and crush the toffee with a spoon. Stir three-fourths of the crushed toffee into the mascarpone. Set aside the remainder for decoration.
CHOCOLATE SAUCE: Melt the chocolate and butter over simmering water in a double boiler. Stir in the cream until completely blended. Flavor with the brandy, if desired.
MAKE CREPES: Heat a crepe pan or 8-inch nonstick frying pan over moderate heat. Brush the bottom of the pan with some of the remaining 1 tablespoon of melted butter. Pour in 2 tablespoons of the crepe batter and tilt the pan to spread the batter evenly and thinly. Cook for 2-3 minutes until the crepe is just set on top and brown underneath. Turn to the other side and cook for 1 minute. Remove to a plate and repeat until all of the mixture is used, making at least 6 crepes.
Stack the cooked crepes on a plate with a piece of parchment or waxed (greaseproof) paper between each crepe. Keep the whole plate covered with a clean dish towel.
When all of the crepes are cooked, place 1 tablespoon of mascarpone and toffee mixture in the center of each crepe. Fold the sides over so that it looks like a pillow.
Serve each crepe drizzled with chocolate sauce and extra toffee.