Chocolate Crepes with Toffee

Chocolate Crepes with Toffee
Chocolate Crepes with Toffee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Creamy mascarpone and sticky-sweet toffee bring this decadent chocolate crepe to another level.

  • RECIPE INGREDIENTS

  • For Crepes:

  • 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

Directions

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.

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