crêpes with dark cho­co­late sauce

We’ve made this clas­sic stripped-down ver­sion of the dessert crêpe deca­dent with noth­ing more than a driz­zling of sim­ple cho­co­late sauce and a dol­lop of whipped cream.

Canadian Living - - Con­tents - RECIPE THE TEST KITCHEN

MAKES ABOUT 8 CRÊPES HANDS-ON TIME 15 MIN­UTES RE­FRIG­ER­A­TION TIME 1 HOUR TO­TAL TIME 1¼ HOURS

1 cup all-pur­pose flour 1 cup 2% milk 2 eggs 2 tbsp salted but­ter, melted and di­vided 1 tbsp gran­u­lated sugar 1 tsp vanilla ¼ tsp salt Dark Cho­co­late Sauce

⅓ cup co­coa pow­der, sifted ¼ cup gran­u­lated sugar 2 tbsp corn syrup or agave nec­tar 60 g bit­ter­sweet or semisweet cho­co­late (about 2 oz), finely chopped (about 3 tbsp) pinch salt whipped cream (op­tional) In blender, blend to­gether flour, milk, eggs, 1 tbsp of the but­ter, sugar, vanilla,

Dark Cho­co­late Sauce

PER CRÊPE about 210 cal, 6 g pro, 8 g to­tal fat (4 g sat. fat), 30 g carb (2 g di­etary fi­bre, 16 g sugar), 58 mg chol, 128 mg sodium, 164 mg potas­sium. % RDI: 5% cal­cium, 13% iron, 7% vit A, 15% fo­late.

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