Chocolate Crepe with Strawberry Preserves and Whipped Cream
Chocolate Crepe with Strawberry Preserves and Whipped Cream
Desserts
Ingredients
- 4 eggs
- 1 cup milk
- ½ cup flour
- 1/3 cup cocoa powder
- 1 teaspoon Fustini's Espresso Bean Balsamic
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 tablespoon butter
- 1-pint cream
- 2 teaspoons Fustini's Cara Cara Vanilla Balsamic
- 1 pound strawberries, quartered
- zest of 1 lemon
- 1 tablespoon lemon juice
- ¼ cup sugar
Directions
- In a blender, mix together the eggs, milk, flour, cocoa powder, Espresso Bean Balsamic, sugar, and salt until smooth.
- Heat a 10&rdquo, nonstick skillet over low heat, add ¼, Tbsp butter followed by ¼, cup of batter to the pan and swirl to coat. Cook for about a minute until edges start to release from pan. Flip crê,pe and cook one more minute.
- Place the strawberries in a saucepan with the lemon zest, juice, and sugar. Bring to a boil and simmer until strawberries are mostly broken down.
- Place the cream in a stand mixer fitted with a whip attachment and whip until medium/ peaks are formed, add Cara Cara Vanilla Balsamic and whip for another couple of seconds. Fill the crepes with the strawberries, and top them with the whipped cream.
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