Chocolate Dessert Crepes

CHOCOLATE DESSERT CREPES

1/2 c. all-purpose flour
1 tbsp. cocoa
1 tbsp. sugar
Dash of salt
3/4 c. milk
1/2 tsp. vanilla
1 egg
2 tsp. butter, butter or vegetable oil

Combine first 4 ingredients. Add milk and vanilla; beat smooth. Add egg and beat well. Refrigerate for 2 hours. (This allows flour particles to swell and give a light texture.) Brush bottom of 6 inch crepe pan or heavy skillet with oil. Place over medium heat until just hot (not smoking). Pour 2 tablespoon of batter into pan; quickly tilt until it covers the pan. Cook crepe about 1 minute. Flip crepe. Cook for 30 seconds. Fill with ice cream or desired fillings.

CHERRY-PINEAPPLE CREPES
Preparation time: 15 minutes. Cooking time: 15 minutes. Yields: 12.

1 can (21 oz.) cherry pie filling
1 can (8 oz.) chunk pineapple, well drained
1/8 tsp. almond extract (opt.)
Sour cream (opt.)
Brown sugar

In a saucepan, combine pie filling, pineapple and almond extract. Heat through. Spoon a dollop of sour cream, if used, on top of each crepe. Sprinkle with brown sugar. Serve immediately.

CREPES FITZGERALD - NEW ORLEANS
16 dessert crepes
2 tbsp. butter
3 c. fresh strawberries
4 tbsp. sugar
2 c. Philadelphia cream cheese and 1/2 c. sour cream (blendtogether and use for filling crepes)
2/3 c. maraschino

Prepare crepes as directed in recipe above. Fill each crepe with 1/4 cup cream cheese mixture and roll up. Place a flambe pan over an alcohol burner, add butter and allow to melt, then add strawberries. Mash the strawberries with a fork, then add sugar. Mix and cook for 3-4 minutes until the strawberries are beginning to get soft.

Place two filled crepes on each of eight plates. Add the maraschino liqueur to the sauteed strawberries and heat until quite hot. Tip the pan toward flame from burner to ignite, then allow the sauce to flame until it dies out. Tip the pan with a rolling motion to prolong flaming, if desired. Ladle the strawberries and syrup evenly over the portions of filled crepes and serve immediately. Serves 8.

CRAB:CREPE FILLING:

Make a medium white sauce and add a little Worcestershire sauce and 1/2 cup of white wine. Mix the crab meat with SOME of the sauce and place in a crepe. Roll up crepe. Place in a shallow baking dish. Pour remaining sauce over crepes and cover dish. Bake at 350 degrees for 30 minutes.

CHICKEN AND MUSHROOMS:

Brown onions in butter. Add cooked chicken and sliced mushrooms, 1 teaspoon nutmeg, dash of salt and pepper, 1/2 cup of white wine or sherry. Let simmer 5- 10 minutes. Make a medium white sauce. Mix the chicken/mushroom filling with SOME of the white sauce. Place the filling in the crepe and roll it up. Place the crepe in a shallow baking dish. Pour remaining sauce over crepes and cover dish. Bake at 350 degrees for 30 minutes.

DESSERT FILLING:

8 oz. softened cream cheese
1 c. preboiled and drained raisins
3 tbsp. sugar
1 tsp. lemon peel
3/4 c. chopped pecans

Mix all the ingredients and roll a small amount in a crepe. Place crepes in a shallow baking dish and cover. Bake at 350 degrees for 20-25 minutes.

HAM AND CHEESE CREPES

1 1/2 c. thick white sauce
1 c. shredded or chopped ham
1 c. Swiss cheese
1 pkg. frozen, cooked & drained artichoke hearts
4 green onions (approximately - chop tops & all & saute inbutter)
Cayenne & salt to taste

Make sauce using recipe of your choice. Add ham and onion mix. Remove from heat. Add cheese and seasonings and artichoke hearts. Cool in refrigerator until thick. Spoon 2 1/2 teaspoons onto each crepe. Roll, leaving seam on bottom. Brush with melted butter. Sprinkle with more Swiss cheese. Bake at 350 degrees for 30 to 35 minutes. May be frozen.

CHOCOLATE MOUSSE - FILLED CREPES WITH HOT CHOCOLATE SAUCE

1 (6 3/4 oz.) pkg. instant chocolate pudding mix
1 tsp. coffee powder
2 qts. whipping cream
25 to 30 (8 in.) dessert crepes

HOT CHOCOLATE SAUCE:

2 squares unsweetened chocolate
4 tbsp. butter
3/4 c. sugar
1/2 c. evaporated milk
1/2 tsp. vanilla

Combine pudding, mix, and coffee powder in large bowl and blend. Stir in 1 quart whipping cream and mix until smooth. Whip remaining cream until stiff. Gently fold into chocolate mixture, blending thoroughly. Divide mousse among crepes and roll up. Cover and chill. (Crepes can be made and filled one day ahead and refrigerated until ready to serve. Filling can be made 2 days ahead.)

For Sauce: Melt chocolate and butter and add sugar and vanilla. Stir in evaporated milk. Serve warm over filled crepes. Top finished crepe with a small spoon of whipped cream.

For Crepes: Mix all ingredients well with mixer. To make crepes, heat 8 inch frying pan. Oil lightly. Pour in just enough batter to form a very thin layer, tilting pan so batter spreads evenly. Cook on one side; turn and brown other side. Repeat until all are cooked. Stack finished cooled crepes with a layer of wax paper between. Yield: 12 crepes

STRAWBERRY DESSERT CREPES
2 pts. fresh strawberries, washed, hulled, sliced and tossedwith 1/2 c. light brown sugar
2 c. dairy sour cream or whipped cream
Confectioners' sugar
Whole strawberries

Fill each crepe with 1/2 cup strawberries. Top with 3 tablespoons sour cream. Fold over crepe. Sprinkle with confectioners' sugar. Garnish with more sour cream and strawberries. Serve at once. Makes 8 servings.

GLOSSY LEMON FILLING:

3/4 c. sugar
2 tbsp. cornstarch
Dash salt
3/4 c. cold water
2 beaten egg yolks
1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tbsp. butter

In heavy saucepan combine sugar, cornstarch and salt; gradually add water. Stir in egg, grated lemon peel and lemon juice mixture. Stir over medium heat until thickened and bubbly. Boil. Stir in butter. Cool (do not stir). Makes 1 1/3 cups.

ITALIAN DESSERT CREPES
1 c. ricotta cheese, or 1 sm. pkg. (3 oz.) cream cheeseblended with 2/3 c. sm. curd cottage cheese
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. grated lemon peel
1/2 tsp. salt
1 c. heavy cream, whipped
1/4 c. chopped citron & raisins
1/4 c. semi sweet chocolate, finely chopped
12 crepes
Melt butter
Sugar
Strawberry, raspberry or apricot preserves

Combine cheese, sugar, vanilla, lemon peel, salt, whipped cream, citron, raisins and chocolate. Fill each crepe with about 1 tablespoon filling. Roll and place in a lightly buttered shallow baking pan. Keep warm in moderate oven. Before serving brush with melted butter and sprinkle with sugar. Serve with preserves. Makes 12 crepes.

POLISH DESSERT CREPES

1 pt. creamed sm. curd cottage cheese
2 eggs
1 tsp. grated orange rind
1/3 c. slivered almonds, roasted
1/4 c. seedless raisins
1/4 c. sugar
8 crepes
butter
Dairy sour cream
Cinnamon sugar

Mix cottage cheese, eggs, orange rind, almonds, raisins and sugar. Divide filling onto center of crepes (about 1/3 cup on each), fold in two sides of each crepe then roll up, enclosing filling completely. Melt 2 tablespoons butter in skillet and brown rolled crepes, turning gently once or twice. Serve hot with dairy sour cream and cinnamon sugar. Makes 4 to 8 servings.

BLUEBERRY CREPES

8 oz. cream cheese
8 oz. sour cream
1/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon peel
4 c. blueberries
2/3 c. sugar
1 1/3 c. water
2 tbsp. cornstarch
2 tsp. lemon juice
16 basic dessert crepes (listed below)

For filling: Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.

To assemble: Spoon filling in center of unbrowned side of crepe. Fold crepe in half and roll. Place blueberries in electric skillet, blend sugar, water, cornstarch and lemon juice and add to blueberries. Cook on low heat until sauce is thickened. Add filled crepes. Spoon sauce over and heat thoroughly. Makes 8 servings.

PEACHY PECAN CREPES

2 (3 oz.) pkgs. cream cheese, softened
3 tbsp. sugar
2 tbsp. milk
1/2 tsp. grated orange peel
1/4 tsp. vanilla
16 Basic Dessert Crepes
1/4 c. finely chopped pecans
1 (29 oz.) can peach slices
2 tbsp. cornstarch
1/2 c. orange juice
2 tbsp. lemon juice
2 tbsp. butter

FOR FILLING: Blend cream cheese, sugar, milk, orange peel and vanilla.

TO ASSEMBLE: Spoon filling in center of unbrowned side of crepe; sprinkle with pecans. Fold crepe in half; fold in half again, forming a triangle. Repeat with remaining crepes. Drain peach slices; reserve syrup. In chafing dish or skillet blend syrup into cornstarch. Add orange juice, lemon juice and butter. Cook and stir until thickened and bubbly. Add peaches and crepes. Spoon sauce over; heat through. Makes 8 servings.