Shokolade Palatschinke

  1.0 – 1 reviews  • Crepe Recipes
Level: Intermediate
Total: 50 min
Active: 50 min
Yield: 2 to 3 servings
Level: Intermediate
Total: 50 min
Active: 50 min
Yield: 2 to 3 servings

Ingredients

  1. 2 tablespoons cocoa powder
  2. 2 tablespoons boiling water
  3. 1 cup beaten whole eggs
  4. 1 cup all-purpose flour
  5. 1 cup whole milk
  6. 1 tablespoon unsalted butter, melted
  7. Pinch ground cinnamon
  8. Pinch salt
  9. 1 cup heavy cream
  10. Pinch sugar
  11. A few drops vanilla extract
  12. 4 ounces raspberries
  13. 1 ounce sugar
  14. 1 ounce red wine
  15. 1 teaspoon cornstarch mixed with 1 teaspoon cold water
  16. 1/2 cup cream
  17. 1 tablespoon unsalted butter
  18. Splash booze, such as brandy, amaretto, Curacao, etc.
  19. 8 ounces chocolate (white or dark)
  20. Oil, for greasing
  21. Dulce de leche, for filling
  22. Sliced fresh strawberries and bananas, for filling
  23. Chopped chocolate pieces, for garnish
  24. Powdered sugar, for garnish
  25. Cocoa powder, for garnish

Instructions

  1. For the crepe base: Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
  2. For the whipped cream: Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
  3. For the raspberry coulis: Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
  4. For the ganache: Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
  5. For cooking the crepes: Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
  6. Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.

Nutrition Facts

Serving Size 1 of 3 servings
Calories 1331
Total Fat 93 g
Saturated Fat 51 g
Carbohydrates 113 g
Dietary Fiber 10 g
Sugar 68 g
Protein 24 g
Cholesterol 493 mg
Sodium 257 mg
Serving Size 1 of 3 servings
Calories 1331
Total Fat 93 g
Saturated Fat 51 g
Carbohydrates 113 g
Dietary Fiber 10 g
Sugar 68 g
Protein 24 g
Cholesterol 493 mg
Sodium 257 mg

Reviews

Brian Allen
No recipe here? Is it in white ink? Perhaps written in a secret code? I know, INVISIBLE ink! We tried printing it, no recipe there either. Did someone forget a link?

 

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