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January 24, 2008
Chocolate Crepes filled with Nutella Cream
BOKA
1729 N. Halsted St
.
Chicago, IL 60614
(312) 337-6070
www.bokachicago.com
Chocolate Crepes filled with Nutella Cream
6 egg yolks
6 whole eggs
3 c. warm milk
6 oz melted butter
4 oz. sugar
9 oz. A.P. flour
3 oz. cocoa
½ tsp. Salt
1 oz. godiva liquor
Method:
Whisk together the eggs, milk, butter, sugar, and liquor. Whisk in the sifted dry ingredients. Pass the batter through a chinois or fine mesh strainer to ensure all of the lumps are gone. Let the batter rest for at least a half hour. Place a crepe pan or nonstick skillet over medium heat. Spritz the pan with a little pan spray. Pour about 2 oz. of batter and swirl to ensure full coverage of batter over the pan. Cook that side until it bubbles slightly and the edges dry up. Flip the crepe and continue to cook another 15 seconds or so on that side.
Nutella Cream:
1 c. heavy whipping cream
2 oz. nutella
combine the cream and nutella in a mixing bowl and whip until you have stiff peaks. Fill the cooled crepes with the whipped cream, roll, and top with purchased chocolate sauce and toasted hazelnuts
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