Since my birthday is close to Valentine’s Day, I always start celebrating the month of February quite early. Come to think of it, I don’t think there is any holiday I don’t start celebrating early. I suppose there is more chocolate involved with the February partying. And by partying, I mean blogging.
This might be a good time to let you now that this blog is not about being gluten-free. Or vegan. Or dairy-free. Or nut allergy friendly.
With that said, we shall gather our gluten-y, non-vegan, dairy-filled, nutty supplies.
For the crepes:
- 1 cup milk
- 4 eggs
- 3/4 cup flour
- 1/4 cup Hershey’s Dark Cocoa Powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
Place crepe ingredients into a blender (wet ingredients first). Give a blend until there are no lumps. The batter will look like a thick chocolate milk.
Turn burner for crepe pan (a non-stick pan will work as well) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan. Melt & spread butter around.
My pan takes 1/3 cup of batter but test to see what works for yours. Crepes should be very thin. Allow to cook until top is done, then flip upside-down on to parchment paper.
Continue buttering pan in between each crepe and layering crepes on to parchment paper so they don’t stick together. If you like, you can keep them warm in a 170°F oven while keeping a layer of foil over the top layer to prevent the crepes from drying. This recipe will make about 7 eight inch round crepes.
For the chocolate covered raspberries and red wine chocolate sauce:
- 1 small container of fresh raspberries
- 1 pound bag of the best semi-sweet chocolate you can find
- 4-ounce bar of the best semi-sweet chocolate you can find
- 1/2 cup corn syrup
- 1 1/2 cup red wine
Place chocolate chips into a double boiler a medium low heat to melt chocolate. If you have a candy thermometer, you can make sure the temperature of the chocolate doesn’t go above 110 degrees. Stir occasionally and remove from heat when melted.
Break chocolate bar into small pieces.
Try not to snitch any.
Stir it into the warm chocolate until it too is melted.
Dip raspberries into chocolate and place on parchment paper in a cool place to harden.
To make red wine chocolate sauce, bring 1 1/2 cups red wine to a boil then allow to simmer. Reduce until about 1 cup of wine is left in the pan.
Stir corn syrup and reduced red wine into chocolate. Stir until smooth and shiny.
For the almond whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon almond extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and almond and mix again until it has stiff peaks.
Place whipped cream in the middle of crepe as pictured above. Roll crepe gently until completely rolled. Place on plate.
Add another and another if you like. Using a decorating bag with a round decorating tip, drizzle red wine chocolate sauce over crepes. Sprinkle with chocolate covered raspberries and sliced almonds.
Let’s celebrate all things gluten-y, non-vegan, dairy-filled, and nutty. Happy February. Early.
Leftovers (not that there will be any): Crepes can be saved by just keeping on parchment papers and covering in plastic wrap. Store in refrigerator. Chocolate sauce can be stored & reheated on double boiler. Warm for next serving. Whipped cream will save in refrigerator for up to a day or two and can be re-whipped to make light & fluffy again.