RECIPE: REC: Julia Child's Chocolate Sauce. I spent yesterday making chocolate crepes at a high school

RECIPE:
J

joe

Well-known member
"Multicultural" fair. Julia's sauce made it easy. It's velvety smooth and very chocolatey--so much better than the bottled stuff.

For about 2-1/2 cups

2/3 cup white corn syrup

2/3 cup water

1/2 cup unsweeteded cocoa powder

1-1/2 cups sugar

2 oz. (2 squares) unsweetened baking chocolate, chopped

6 Tbs. unsalted butter

1/2 cup heavy cream

A big pinch of salt

2 tsp. pure vanilla extract

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water.

Seive the sugar and cocoa together and whisk them in. Simmer, stirring, for several seconds, until you are sure the sugar has dissolved completely--important since undissolved sugar will cause the saice to crystallize later. Add the chocolate and simmer, stirring, until melted. Blend in the butter and cream. Bring to the full boil for 15 seconds. Remove from heat and blend in the salt and vanilla.

Serve warm, or store in a covered jar in the refrigerator. Place the jar in a pan of simmering water to reheat.

From "The Way to Cook"

 
ISO crepe recipes & ideas so post the rest please....

I think making crepes with my daughter would be so fun so I am curious how you did them. I thought it would also be a good thing to do with a bunch of her friends - something different for teenagers to try.

Also, if you don't mind, post your crepe batter. The one in the text at school was MUCH to eggy.

 
Crepes are great for teenagers. They're fast and easy and fun to watch....

For yesterday's fair I rented a tabletop propane stove that only stayed lit on full force, so it went very very fast indeed. It was quite a hit--everyone loves crepes--and though the school kept all the money I passed out a lot of fliers.

I use Julia's recipe for the crepes too. (below). I use regular unbleached flour instead of Wondra, and I use a blender since I'm making it a day ahead anyway and it has plenty of time to rest.

ALL-PURPOSE CREPE BATTER (Julia Child)

for 8 8-inch crepes or 20 5-inch crepes. (Make a double recipe--there will be casualties and if not, they freeze well.)

1 cup instant-blending flour (I use all purpose, and I find I need and extra 2 Tbs.)
1/4 tsp. salt
2/3 cup each milk and water
3 eggs
3 Tbs. melted clarified butter, plus more for the pan

Place flour and salt in a bowl. Whisk in the liquids, then the eggs, and finally the butter. Let rest 10 minutes if using instant flour. If you use regular flour, pass it through a sieve to remove any lumps and let rest an hour. (A blender takes care of lumps but the hour-long rest is really important so that any gluten formed will relax and the crepes will be tender.)

If you don't have a crepe pan, a cast-iron skillet will do well. A non-stick skillet is fine too but the crepes won't brown quite as well.

Get the pan very hot, brush with clarified butter and pour in a few tablespoons of batter while tilting the pan in all directions. The goal is to cover the pan with as thin a layer as possible. The batter should sizzle as it hits the pan. Cook until browned on the bottom, less than a minute, then flip with a spatula and cook just 15-20 seconds on the second side. (The first side is the good side.) Invert onto a plate, fill and fold.

The first crepe never comes out right, but after a few you'll get the heat and the amount of batter right and it'll go like, well, hotcakes. Butter the pan only as necessary, as there is also butter in the batter.

Since yesterday was a "promo" I only offered chocolate filling, dabbing each crepe with the sauce, folding in quarters, and topping with whipped cream. For the full French treatment you'll also want to have sweet butter, sugar, assorted preserves, Nutella and perhaps fresh fruit. Canned pears and chocolate sauce are another nice combination.

For savory fillings, ham and cheese are all you need, but sauteed spinach, mushrooms, tomatoes or whatever else you like can be added. In France they would use a buckwheat batter for savory crepes, and I have a BA recipe somewhere I could post if you'd like, but the all-purpose crepes are fine with both savory and sweet fillings.

For baked crepes, roll them up with anything in a mornay sauce (chicken, seafood, spinach, etc.,) top with more sauce and cheese, and bake until browned. A great way to use up leftovers.

 
2 GALLONS!!!?? My oh my!! Your feet must hurt from all the standing! (m)

My in-laws often make hungarian crepes; stuffed with a ham/cheese mixture or with jellies. They were quite the hit at Easter. I can not imagine 2 gallons!!!

There is a great/interesting recipe that I believe Cathy posted from Martha's site that uses lots of crepes. It was a layered crepe/chocolate granache cake. It looked delectible! (If you have extra crepes!!)

Regards,
Barb

 
Prescription orthodics, though crepe soles would have helped too!

So many rejects landed on the ground you can be sure I was.

 
Yep, 12 recipes. The cake sounds delicious! I saw something similar called "Mille Crepe"

on "Sugar Rush" with pastry cream between the crepes and a creme brulee-type crust.

No extra crepes here--I ran out an hour early and had some disappointed kids to contend with.

 
Speaking of aching feet, I found these clogs that I just love: Crocs...

I bought a pair of these last summer when I moved here. They are very popular here, but I had never seen them in San Diego. I wish I had found them when I was standing for hours on ceramic tile and then asphault. They have actually healed some injuries. Well, I don't know for a fact that they healed them, but they are gone since I started wearing them while I am standing a lot. They have them at the Hallmark stores here, and shoe stores. Here is their site:
http://www.crocs.com/home.jsp
I am buying some for my hubby so he doesn't walk outside barefoot.

http://www.crocs.com/home.jsp

 
NFRC: I've seen these at the shoe store. They make them in kid sizes.

sizes, too. Do you know if they have good arch support? We're all flat-footed and the pediatric shoe salesman rec. Teva's for the kids because they have good arch support.

 
I found "Klogs" at a nurses' store and will never wear anything else...

I tried Danskos, bad blisters and a fall - and many brands they have over here, but nothing is as good as these - I stand for 10-12 hours at a time and would not wear anthing else now - it's like walking on marshmallows - I got the Dusty

check them out: http://www.klogs.com/

 
Ooohhh! Now I've got crepes on the mind! REC: Sweet Lemon Crespelle

Use the crepe batter Joe provided, but add the zest of 1 lemon and 3 tablespoons caster sugar.

Sweet Lemon Crespelle
from Crêpes Wraps and Rolls by Liz Franklin

"A crespelle is an Italian crêpe, wrapped around a tasty filling and baked in the oven until puffed up and golden. This sweet variation is saucy, lemony and light. Fresh blackberries make a luscious accompaniment, but you can substitute your own favourite berries or vary them according to the season."

For the Filling:

1½ c ricotta cheese
1½ lemons, juice & zest of
7 T caster sugar (superfine)
½ c almonds, ground
1 T butter (for baking dish)

For the Sauce:

6 T butter
1½ lemons, juice of
1¼ c confectioner’s sugar + more for dusting
4 T water
blackberries, to garnish

Preheat the oven to 350°F.

Make the Filling for the Crespelle: Beat the ricotta cheese, lemon zest and juice and sugar together in a large bowl. Add the ground almonds.

Lightly brush an ovenproof dish with melted butter. Lay a cooked crêpe out flat and put a generous spoonful of the cheese mixture into the centre of the crêpe. Fold in the 2 opposite sides and then fold in the top and bottom. Turn the crespelle over and place seam-side down in the prepared dish. Repeat with the remaining crêpes.

For the Sauce: Place the butter, lemon juice, icing sugar and water in a small pan and heat gently until melted. Pour this over the crespelle. Place in the oven for 15 minutes until golden brown and coated in a sticky lemon glaze.

Serve immediately, garnished with fresh blackberries and dusted with icing sugar.

Serves 4.

 
REC: Normandy Wraps with Calvados Apples and Crème Fraîche

Again, use the crepe batter Joe posted, but add a little sugar to sweeten. The batter can also be flavoured with a little Calvados brandy, which makes the crêpes a touch more sophisticated and a little crisper, too.


Normandy Wraps with Calvados Apples and Crème Fraîche
from Crêpes Wraps and Rolls by Liz Franklin

"Normandy is such a picturesque part of France and is renowned for the production of Calvados, a brandy distilled from cider, as well as exquisite creamy milk that is used to make wonderful butter and cream. All these flavours are combined here, to create a truly scrumptious crêpe."

For the Filling:

3 T butter
8 crisp, well-flavoured eating apples, cored & sliced
1 c caster sugar (superfine)
2 T Calvados brandy

flaked almonds, to garnish (toasted)
confectioner’s sugar, to dust
crème fraîche, to serve

To Make the Filling: Melt the butter in a heavy-based pan and sauté the apple slices until golden. Add the sugar and cook gently until soft. Pour in the Calvados and set it alight. Remove from the heat and allow the flames to subside.

To serve, divide the apples between the crêpes and fold into fan shapes. Sprinkle with some flaked almonds, dust with icing sugar and serve immediately with chilled crème fraîche.

Serves 4.

 
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