Chocolate Crepes and Blueberries
From Dorothy McNett's recipes at www.dorothymcnett.com. Use whatever berries are fresh in season. Blueberries are especially wonderful. This makes about 12 - 18 crepes, edpending on the size of your frying pan. Use a 6 inch skillet, or up to an 8 inch one.
1 cup milk
2 tablespoons extra virgin olive oil, or melted butter
1 cup all purpose unbleached flour
1/4 teaspoon sea salt
3 tablespoons sugar
2 tablespoons unsweetened powdered chocolate
2 eggs
melted butter or oil for frying
1 cup whipping cream
1 teaspoon vanilla (try vanilla bean paste!)
about 1 cup fresh blueberries
1-2 tablespoons sugar or honey
shaved dark chocolate, for garnish
Combine milk and/or oil or butter in a glass measuring cup. Warm in microwave 1 minute. Set aside. In batter bowl whisk the flour, salt, sugar and powdered chocolate to blend well. Add the warm milk and the eggs and beat with a rotary beater or electric beater until smooth. Allow to stand about 30 minutes before making the crepes. To make the crepes, heat a 6 inch or 8 inch heavy bottomed skillet over medium heat, brushing on a thin layer of oil. Add enough batter to thinly cover the entire bottom of the pan, about 2 tablespoons for a 6 inch pan, 4 tablespoons for larger pan, etc. (Your first one will be your tester!) Swirl the pan to have the batter flow out thinly. Brown lightly and turn with spatula and brown other side. Remove to a plate or platter, and repeat with the remaining batter. Try not to stack the warm crepes, instead spread them out to cool. The crepes can be made hours in advance, or used as soon as they are cool. In meantime, sprinkle the berries with some sugar and set aside. When ready to serve, whip the cream with the vanilla. Gently fold in the sugared berries. Fill each crepe with some of the filling and arrange on serving plates. Top with shaved chocolate pieces for a garnish, if desired.
Recipe created 2013-01-13.
