Shokolade Palatschinke
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Water (boiling)1 cup
Whole Egg (beaten)1 cup
All-Purpose Flour1 cup
Whole Milk1 tbsp
Unsalted Butter1 pinch
Ground Cinnamon1 pinch
Salt1 cup
Heavy Cream30 g
Sugar110 g
Raspberry30 g
Red Wine1 cup
CreamDirections:
1
For the crepe base: Dissolve the cocoa powder in the boiling water in a bowl
2
Add the eggs, flour and milk and whisk until smooth
3
Whisk in the butter, cinnamon and salt, and then let the batter rest
4
For the whipped cream: Whip the heavy cream with the sugar and vanilla until nice peaks form
5
Chill until ready to use
6
For the raspberry coulis: Combine the raspberries, sugar and wine in a saucepan and bring to a simmer
7
Add the cornstarch and water slurry and simmer until thickened
8
Strain through a fine-mesh sieve
9
For the ganache: Scald the cream and butter in a saucepan over medium-high heat
10
Remove from the heat and add the booze followed by the chocolate
11
Stir until a smooth texture is reached
12
For cooking the crepes: Heat an oiled crepe pan or crepe maker until hot
13
Spread a thin layer of batter
14
Cook until golden on one side, then flip and cook until golden on the other side
15
Set aside
16
Repeat with remaining batter
17
Add a line of dulce de leche to each crepe and top with bananas and strawberries
18
Roll up the crepes and cut in half
19
Arrange on plate with dollops of whipped cream and the ganache
20
Pour a pool of raspberry coulis onto the plate
21
Garnish with chopped chocolate pieces, powdered sugar and cocoa powder