Chocolate Crepes

– recipe courtesy of Eighteen… at Glen Abbey

Chocolate Crepes
3 eggs
3 egg yolks
3/4 cup (185mL) cold water
1 cup + 2 tbsp (280mL) whole milk
6 oz (170g) sugar
1/2 tsp (3mL) salt
3 oz (80g) cocoa powder
7 oz (200g) all-purpose flour
2-1/2 oz (70g) unsalted butter, melted

Whisk together eggs, yolks, water and milk. Sift together flour and cocoa powder. Add dry ingredients to wet and mix until smooth. Stir in melted butter. Cover and let rest for one hour minimum in fridge.To prepare crepes, heat a small (6-8″) non-stick pan to medium high and lightly coat with non-stick cooking spray. Pour 2-3 tablespoons of batter in pan and swirl to coat bottom evenly. Cook to set crepe and lightly brown, approximately 60 seconds. Flip crepe over and cook an additional 30 seconds. Remove from pan and let cool on a tray covered with a clean towel. Prepare more crepes until all batter is used or keep extra batter in fridge for up to one week. To serve, lay crepes on a clean work surface, place a scoop of mousse filling in centre and fold sides over and then top and bottom over to create a square bundle. Flip over to hide seams, display on plates, drizzle with white chocolate sauce, garnish with seasonal berries and serve.

Chocolate Mousse Filling
27 oz (200g) bittersweet chocolate
4-1/2 oz (125g) unsalted butter
3 egg yolks
6 egg whites
1-1/2oz (40g) sugar
1/2 cup (125mL) heavy cream, 35%

Melt chocolate and butter together over double boiler on low heat. Stir until no lumps remain. Allow mixture to slightly cool then whisk in egg yolks one at a time. Separately, beat egg whites until soft peaks form, add sugar slowly while continuing to beat till stiff peaks form. Gently fold egg whites into chocolate mixture. Separately, whip the heavy cream to soft peaks and add to chocolate mixture when it has cooled to 35°C. Fold together gently but thoroughly until no streaks of eggs or cream remain, reserve.

White Chocolate Sauce
8 oz (225g) white chocolate, good quality
½ cup (125mL) heavy cream, 35%

Melt chocolate in a double boiler over low heat. Whisk in cream until smooth and let cool to room temperature. Serve at room temperature.