Reply #25: Chocolate Crepes with Caramel Sauce [View All]

[Lindacooks]

Crepes

1 cup pancake mix
2 Tbsp. sugar
1-1/4 cups milk
2 eggs

Combine all ingredients in medium bowl and beat well until batter is smooth. Heat an 8" nonstick skillet, or crepe skillet over medium high heat. Dip a paper towel in peanut or safflower oil and lightly coat the hot skillet. Using a small ladle, pour about 2 Tbsp. of the batter into the hot skillet. Tilt and swirl the skillet to coat the bottom. Don't worry if there are some small holes. Cook until the edges look dry. Carefully turn with a fork (that's easier than it sounds!) and cook a few seconds on the other side. Cool completely on a kitchen towel.

White Chocolate Mousse

2 cups whipping cream
1-1/2 cups white chocolate chips
1 tsp. vanilla

In heavy saucepan, combine whipping cream and chips over very low heat, stirring constantly until chips and melted and mixture is completely smooth. Remove from heat and stir in vanilla. Pour into a large bowl and cover tightly. Refrigerate overnight until the mixture is VERY cold, stirring every now and then. Then, beat the mixture at high speed until light and fluffy. Don't overbeat or it will start to break down. Store in refrigerator.

Caramel Sauce

This sauce is a great one to keep on hand in the refrigerator. Try it over ice cream, or brownies, or over angel food cake.

1 cup brown sugar
1 cup whipping cream
1/4 cup light corn syrup
2 Tbsp. butter
1 tsp. vanilla

Combine all ingredients except vanilla in heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook gently 8-10 minutes until thickened. Remove from heat, add vanilla, stir well, and cool. To warm, heat gently over low heat, or warm in the microwave.

To assemble, place one crepe on a serving plate. Fill with about 1/4 cup mousse, and roll up. Drizzle with the warmed caramel sauce. Eat, moaning and groaning with delight. Serves 12



http://busycooks.about.com/library/recipes/blchoccrepes.htm