Fireworks Oaxacan Chocolate Butter Crepes
Fireworks Chocolate Buttery Crepes
I have been making a rift on Alton Brown’s crepe recipe for a few years now. It is so easy to make and I can easily alter it to include what my family loves most: CHOCOLATE! We have a high power blender that mixes it just like the recipe says. Sometimes it is really hard to wait a full hour for the bubbles to subside. I’ve tried cutting that down to 30 minutes and it works just fine. I like to use melted chocolate butter for greasing the pan too. Nothing says I love you more than these delicious buttery crepes! They are easy enough to do for a lazy Sunday Valentine’s Day at home! Sizzle. Spread. Boom.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour (I use Bob's Red Mill 1:1 GF flour)
1 tsp almond extract
6 tablespoons melted Fireworks Chocolate butter, divided
1 ½ cups semi sweet chocolate chips, melted in a double boiler
1 ½ cups cut fruit, bananas, strawberries, raspberries
1 cup powdered sugar
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour (or 30 minutes if you're in a rush). This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan over medium heat. Add butter to coat. Pour ¼- ½ cup (depending on the size of your crepe pan) of batter into the center of the pan and swirl to spread evenly. Cook for 1-2 minutes and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
- Spoon and spread the melted chocolate chips over the cooked crepes, add fruit. Then roll crepe and sprinkle with powdered sugar and more fruit to garnish. Serve warm or room temp.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.