Decadent Chocolate Almond Crepes
By trisha1kruse
Delicate crepes encase a creamy filling of chocolate and almond butter, and drizzled with more chocolate and almonds.
Ingredients
- Crepes:
- 1-1/4 cups milk
- 3 eggs
- 2 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Filling:
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1/4 cup boiling water
- ¼ cup almond butter
- 1 cup sugar
- 1/2 cup baking cocoa
- 2 cups cold heavy whipping cream
- 2 teaspoons vanilla extract
- Ganache
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (optional)1/2 cup sliced almonds, toasted
- Whipped topping
- ½ cup toasted slivered almonds
Details
Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
To make crepes: In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper or paper towels in between.
Step 2
To make filling: In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear, mix in almond butter. Cool slightly. In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Cover and refrigerate at least 30 minutes. Spoon or pipe chocolate filling down the center of each crepe; roll up.
Step 3
To make ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Makes 8 crepes
Drizzle with warm ganache and fudge topping and garnish with whipped topping. Sprinkle with almonds. Yield: 12 servings.
Crepes and filling can be made ahead. Make ganache and assmble crepes just before serving.
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