Cookbook Author Barb Fenzl shares a yummy recipe for cocoa crepes with creame and hazelnut brittle.
• 1/2 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 2 large eggs
• 1 tablespoon vanilla extract
for hazelnut brittle
• 1 cup toasted hazelnuts, skins removed
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon unsalted butter
for espresso creme
• 1 cup mascarpone cheese
• 3/4 cup heavy cream
• 1/4 cup plus 1 tablespoon granulated sugar
• 1 tablespoon instant espresso powder dissolved in 2 tablespoons boiling water
for chocolate sauce
• 8 ounces finely chopped semisweet or bittersweet chocolate
• 1/2 cup heavy cream
• 1/4 cup strong coffee
Crepes: Sift together the flour, cocoa powder, sugar and salt. Set aside.
In a small saucepan over low heat or in a non-metal container in the microwave, heat the milk and butter until the butter is melted.
In a large bowl, whisk together the eggs and vanilla.
Add the sifted dry ingredients to the eggs, whisking vigorously until well incorporated.
Slowly pour the warm milk and butter mixture into the batter, whisking to mix well.
Strain the batter through a fine sieve into a large measuring cup; allow to rest for 1 hour at room temperature.
Hazelnut brittle: Preheat oven to 350°F.
Arrange hazelnuts in a single layer on a cookie sheet.
Toast until lightly browned, about 10 to 15 minutes.
Place nuts in a clean kitchen towel and allow to sit until cooled.
Roll nuts in the towel to remove as much of their skin as possible.
In a medium saucepan over high heat, cook the sugar and water until the sugar is dissolved and turns amber in color.
Add the butter and stir in the toasted hazelnuts.
Remove from the heat and turn out onto a greased cake pan or a baking pan lined with a silicone sheet. Cool completely.
When cool, finely chop the brittle with a chef’s knife.
Espresso crème: In a medium chilled bowl, combine all the ingredients.
Using a hand-held mixer, beat at medium speed for 1 to 2 minutes or until soft peaks form.
Cover the crème with plastic wrap and refrigerate.
Chocolate Sauce: Put the chocolate in a medium glass bowl.
Put the cream and coffee in a Pyrex measuring cup and bring to a boil in the microwave, about 30 seconds.
Pour over the chocolate and let it sit for at least a minute. With a spatula or whisk, stir until it is smooth and creamy.
Transfer to a plastic squeeze bottle.
Cook the crepes in a 6- or 7-inch nonstick slope-sided sauté pan over medium heat, brush a little melted butter, lightly coating the bottom of the pan.
Pour about 2 tablespoons of the crepe batter into the center of the pan and quickly rotate the pan to spread the batter evenly over the bottom of the pan.
Put back over the heat and cook until small bubbles appear on the surface.
Using a flat spatula, flip the crepe over and cook through, about another 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter, using butter only when needed.
Stack the crepes on top of each other. Crepes may be made ahead of time and frozen.
Spread 2 tablespoons of espresso crème on each of the crepes.
Sprinkle 1-1/2 tablespoons of finely chopped brittle on top.
Fold each crepe into quarters.
Place one crepe on each dessert plate and drizzle chocolate sauce over them.
Sprinkle with any remaining hazelnut brittle and confectioners’ sugar.