Chocolate-Coconut Crêpes Recipe - Cooking Index
Chocolate-Coconut Crêpes Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 2 tablespoons | 30ml | Sugar |
| 1 | Salt | |
| 1 3/4 cups | 414ml | Milk |
| 2 cups | 396g / 13oz | Eggs - beaten (large) |
| 2 tablespoons | 30ml | Unsalted butter - melted |
| 1/2 tablespoon | 7.5ml | Softened butter |
| 4 | Bittersweet chocolate bars - (3.5 oz ea) - finely chopped | |
| 1 1/4 cups | 296ml | Heavy cream |
| 1 cup | 93g / 3.3oz | Flaked coconut |
| Caramel sauce - as needed | ||
| 1 cup | 237ml | Heavy cream - whipped to soft peak |
Mix flour, sugar, and salt in a large bowl. Whisk in milk slowly, then add eggs and melted butter and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Place chocolate in a medium-size bowl. Heat cream in a small saucepan over medium heat until boiling. Pour over chocolate and stir until smooth. Set aside for 30 minutes.
Meanwhile toast coconut in a nonstick skillet over medium heat, stirring constantly, until lightly browned, about 7 minutes. Spread on a plate to cool. Whisk chocolate filling until slightly thickened. Be careful not to over beat, or mixture will become stiff. Set aside. It will continue to thicken, but use when still slightly warm to spread more easily.
Heat an 8-inch crêpe pan or nonstick skillet over medium heat until hot; a drop of water should skitter across surface. Dab softened butter with a paper towel and wipe pan very lightly. Pour in a scant 1/4 cup of batter and quickly tilt and swirl pan until batter evenly coats the bottom. Cook until batter bubbles and looks dry, about 1 to 1 1/2 minutes.
With the tip of a knife, release edge of crêpe and flip using fingers. Cook other side until golden, about 45 seconds. Remove to a plate and cover with paper towel. Repeat, stirring batter often.
To assemble, drizzle plate with some caramel sauce. Spread 2 heaping tablespoons of filling along lower third of crêpe and roll it up. Drop a dollop of whipped cream on top and sprinkle with some coconut.
This recipe yields about 12 crêpes.
Source:
The Los Angeles Times, 08-10-2003
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