Raisin and Walnut-Filled Crepes with Chocolate Sauce

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Raisin and Walnut-Filled Crepes with Chocolate Sauce
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
6
For the crepes
200 grams
2
1 pinch
2 tablespoons
200 milliliters
2 tablespoons
200 milliliters
For the filling
100 grams
2 tablespoons
2 centiliters
50 grams
50 grams
Candied lemon (chopped)
100 grams
Walnuts (chopped)
For the sauce
100 grams
400 milliliters
100 grams
1
Vanilla bean (of the Mark)
2 tablespoons
1 tablespoon
2 centiliters
1
4 tablespoons
Vegetable oil (for sautéing)

Preparation steps

1.

For the crepes: In a bowl, stir together the pastry flour, eggs, salt, powdered sugar, milk and oil and as much bottled water to make a thick, pourable batter. Cover and let stand 30 minutes.

2.

For the filling: In a saucepan bring the cream, sugar, rum, raisins, candied lemon peel and walnuts to a boil and simmer over medium heat until the mixture is thick.

3.

For the sauce: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water.

4.

Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along 200 ml (approximately 1 cup) of milk and 50 grams (approximately 1/4 cup) of sugar, bring to a boil and remove from the heat.

5.

In a saucepan, mix the cocoa with the flour, the remaining 50 grams (approximately 1/4 cup) of sugar, the 200 ml (approximately 1 cup) cold milk and the melted chocolate. Bring to a simmer and cook, stirring until the sauce has thickened, remove from the heat and stir in the rum and egg yolks, keep warm.

6.

Heat a little oil in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Spread the walnut-raisin mixture on the crepes and fold the pancakes in half, and half again, keep warm.

7.

Place the filled crepes on plates, drizzle the warm chocolate sauce over and dust with powdered sugar.