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Add a photoRaciónes: 12
Ingredientes
- 3 lrg Large eggs
- 2/3 c. half and half or possibly light cream
- 2/3 c. water
- 2 Tbsp. sugar
- 1/8 tsp salt
- 3 Tbsp. clarified unsalted butter, plus a small amount to grease crepe pan (see note below)
- 1 c. less 1 Tbsp. Wondra flour
- 2 Tbsp. unsweetened cocoa pwdr Dark Chocolate Sauce: (Makes 1 1/2 c.)
- 5 ounce semisweet chocolate coarsely minced
- 1 ounce unsweetened baking chocolate, coarsely minced
- 1/2 c. brewed espresso coffee
- 1/4 c. sugar
- 2 Tbsp. almond-flavored liqueur (Amaretto)
- 2 Tbsp. butter Whipped Cream: (Makes 2 c.)
- 1 c. heavy cream, well chilled
- 1 Tbsp. powdered sugar
- 1 tsp vanilla extract
Direcciones
- * For crepes: Combine all crepe ingredients in the bowl of a food processor or possibly blender and process till smooth. Pour batter through fine mesh strainer into measuring c.. Let mix rest for 20 min.
- Grease a 6 inch crepe pan with small amount of clarified butter. Heat pan over medium-high heat till drop of water sizzles upon contact. Pour 1/4 c. of batter into pan, swirl quickly to cover pan bottom with batter. Immediately pour excess batter back into measuring c. and cook crepe on one side till edges brown lightly. Flip and cook for 15 to 20 seconds. Repeat till all batter is used. Let crepes cold.
- * For chocolate sauce: Heat chocolate in top of double-boiler over warm, not boiling water. Dissolve sugar in warm espresso. Add in espresso to melted chocolate and mix well. Add in liqueur and butter. Blend well.
- * For whipped cream: Combine all whipped cream ingredients. Whip till soft peaks are formed. Do no over-whip.
- * To assemble: Using a very sharp knife, cut each crepe individually into long thin strands, about 3/8 inch wide (don't stack and cut). Separate so which strands resemble fettucini noodles. Place "fettucini" in large shallow serving bowl. Gently form a well in the center and spoon whipped cream into well. Toss fettucini with whipped cream. Serve in individual bowls. Drizzle hot chocolate sauce over each portion. Additional chocolate sauce may be passed.*
- Note: To clarify butter, heat butter in a saucepan over medium-low heat till melted. Remove from heat. Skim off the white foam which rises to the surface and throw away. Carefully pour the clear golden brown liquid (clarified butter) into a glass container, discarding the milky solids left at the bottom of pan. Cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 309 | |
| Calories from Fat 187 | 61% |
| Total Fat 21.54g | 27% |
| Saturated Fat 11.67g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 270mg | 11% |
| Potassium 227mg | 6% |
| Total Carbs 27.67g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.83g | 5% |
| Protein 5.99g | 10% |
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