Serves 6 (makes 12 to 14 crepes)
For this recipe, you will need:
Crepes
3 large eggs
1 teaspoons kosher salt
1 cup all-purpose flour
1 1/2 cups milk
1/4 cup dark rum
1/4 cup unsalted butter, melted
3 tablespoons granulated sugar
Apple topping
1 cup peeled, cored, diced apple, cut into 1/2-inch dice
2 tablespoons granulated sugar
3 tablespoons unsalted butter
Chocolate Sauce (Makes 1/2 cup)
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons granulated sugar
3 tablespoons milk
1/3 cup light corn syrup
1/4 cup flavorless vegetable oil
1/2 teaspoon vanilla extract
Strawberry Sauce
1 pint fresh strawberries
1/3 cup granulated sugar
2 tablespoons water
2 teaspoons cornstarch
Pinch kosher salt
1 teaspoon unsalted butter
Directions:
1. Make the crepe batter: In a medium mixing bowl, beat the eggs and salt together with a whisk.
2. Add the flour and mix well.
3. Add the milk, rum, and melted butter and whisk well.
4. Strain the mixture into a clean bowl. The batter should be the consistency of thick cream. Cover and refrigerate for 2 hours.
5. Make the apple topping: In a small mixing bowl, toss the apple with the sugar. Melt the butter in an 8-inch sauté pan over medium-high heat. Add the apples and any juices in the bowl and sauté until soft, 5 to 7 minutes. Set aside.
6. Make the chocolate sauce: Sift together the cocoa powder, cornstarch, and sugar into a 1-quart saucepan. Gradually whisk in the milk. Whisk in the corn syrup. Place over medium heat and bring to a boil, whisking constantly. Reduce the heat to low and cook, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat and whisk in the oil and vanilla. Set aside.
7. Make the strawberry sauce: Wash and hull the strawberries. Place half of the berries in a 3- or 4-quart saucepan and the remaining half of the berries on a cutting board.
8. Using a potato masher, crush the berries that are in the pan. Slice the remaining berries and set aside.
9. Add the sugar, water, cornstarch, and salt to the pan of crushed berries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Reduce the heat to low and cook for 1 more minute, stirring constantly. Remove from the heat and stir in the butter. Stir in the sliced berries and set aside.
10. Make the crepes: Heat a lightly oiled crepe pan or frying pan over medium-high heat.
11. Pour about 1/4 cup batter into the pan as you tilt the pan in a circular motion, allowing the batter to evenly coat the bottom of the pan.
12. Cook the crepe for 2 minutes or until the bottom is light brown. Loosen the edges with a spatula and turn. Cook the second side to light brown, 1 to 2 minutes. Transfer the crepe to a flat plate. Sprinkle with a little of the granulated sugar.
13. Repeat making crepes with the remaining batter, sprinkling with sugar and stacking them on top of each other. Keep the crepes warm and serve with the apple, chocolate, and strawberry toppings.
14. To serve, fold 2 crepes in quarters and top with one of the sauces.
For this recipe, you will need:
Crepes
Apple topping
Chocolate Sauce (Makes 1/2 cup)
Strawberry Sauce
Directions:
1. Make the crepe batter: In a medium mixing bowl, beat the eggs and salt together with a whisk.
2. Add the flour and mix well.
3. Add the milk, rum, and melted butter and whisk well.
4. Strain the mixture into a clean bowl. The batter should be the consistency of thick cream. Cover and refrigerate for 2 hours.
5. Make the apple topping: In a small mixing bowl, toss the apple with the sugar. Melt the butter in an 8-inch sauté pan over medium-high heat. Add the apples and any juices in the bowl and sauté until soft, 5 to 7 minutes. Set aside.
6. Make the chocolate sauce: Sift together the cocoa powder, cornstarch, and sugar into a 1-quart saucepan. Gradually whisk in the milk. Whisk in the corn syrup. Place over medium heat and bring to a boil, whisking constantly. Reduce the heat to low and cook, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat and whisk in the oil and vanilla. Set aside.
7. Make the strawberry sauce: Wash and hull the strawberries. Place half of the berries in a 3- or 4-quart saucepan and the remaining half of the berries on a cutting board.
8. Using a potato masher, crush the berries that are in the pan. Slice the remaining berries and set aside.
9. Add the sugar, water, cornstarch, and salt to the pan of crushed berries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Reduce the heat to low and cook for 1 more minute, stirring constantly. Remove from the heat and stir in the butter. Stir in the sliced berries and set aside.
10. Make the crepes: Heat a lightly oiled crepe pan or frying pan over medium-high heat.
11. Pour about 1/4 cup batter into the pan as you tilt the pan in a circular motion, allowing the batter to evenly coat the bottom of the pan.
12. Cook the crepe for 2 minutes or until the bottom is light brown. Loosen the edges with a spatula and turn. Cook the second side to light brown, 1 to 2 minutes. Transfer the crepe to a flat plate. Sprinkle with a little of the granulated sugar.
13. Repeat making crepes with the remaining batter, sprinkling with sugar and stacking them on top of each other. Keep the crepes warm and serve with the apple, chocolate, and strawberry toppings.
14. To serve, fold 2 crepes in quarters and top with one of the sauces.
