Chocolate Almond Crepes
A crepe combining chocolate and almond aromas, filled with chocolate cream and cookie crumbs.
Ingredients
All-purpose flour (for crepes)
125g (4 oz)
Salt (for crepes)
1/4 tsp
Eggs (for crepes)
3
Milk (for crepes)
250 ml
Unsalted butter (for crepes, melted for greasing)
2 tbsp
Milk (for filling)
275 ml
Egg yolks (for filling)
3
Caster sugar (for filling)
75g (2.5 oz)
All-purpose flour (for filling)
30g (1 oz)
Dark chocolate (for filling, chopped (see page 32))
75g (2.5 oz)
Amaretto (for filling, e.g. Amaretto di Saronno)
1 tbsp
Heavy cream (for filling, lightly whipped)
150 ml
Amaretti cookies (for filling, crushed)
60g (2 oz)
Melted butter (for brushing)
Sugar (for dusting on top)
a pinch
Brandy (for flambéing)
3-4 tbsp
Instructions
1
Making the crepe batter
Sift the flour and salt together into a bowl. Make a well in the center and add the eggs and milk, then whisk from the center, gradually working the dry ingredients in from the sides. Add the melted butter and do not overmix. Let the batter rest for about 20 minutes; it should have a thin, creamy consistency. Add a few tablespoons of water to thin if needed.
2
Cooking the crepes
Brush a 23 cm (9 in) crepe pan or other frying pan with butter and heat until very hot (a drop of batter should sizzle immediately). Pour a ladleful of batter into the pan and quickly tilt the pan so the batter coats the surface evenly (pour off any excess and adjust the amount for the next crepe). Cook over high heat until golden, then flip and cook for 10 seconds on the other side. You may need to make a few practice crepes before you get the right batter consistency, amount, and cooking temperature. Stack the cooked crepes on a plate as you finish them.
3
Making the filling
Bring the milk to a boil. Whisk the egg yolks, sugar, and flour together in a bowl, then pour into the pan and cook over low heat for 2 minutes, stirring constantly. Remove from the heat and stir in the chocolate and liqueur. Once the chocolate mixture has cooled, fold in the whipped cream and crushed amaretti.
4
Assembling and arranging
Butter a heatproof baking dish. Spread the filling over the side of each crepe that was facing down in the pan, roll up, and arrange seam-side down in the dish. Alternatively, fold the crepes into quarters and arrange them in the dish. Repeat with all the crepes.
5
Baking and serving
Brush the tops of the crepes with butter and sprinkle with a little sugar. Cover with silicone paper and bake in a preheated oven for 15-20 minutes, or until heated through. Warm the brandy in a small saucepan, ignite it, and pour over the crepes. Serve at once.
