Chocolate Enchilada
Source:
Sauce Magazine, August 1, 2009
Yield:
12 servings
Ingredients
-
12 chocolate crêpes (recipe
follows)
-
Kahlúa whipped cream (recipe
follows)
-
3 bananas, peeled and diced
-
12 large ripe strawberries,
hulled and diced
-
½ large ripe pineapple, peeled
and diced
-
1 cup bottled dark chocolate
sauce
-
1 cup caramel sauce (recipe
follows)
-
1 cup slivered almonds, toasted
Preparation
Fill each crêpe with 3 heaping
tablespoons of Kahlúa whipped cream, then divide the fruits evenly
between the crêpes.
Roll up the crêpes enchilada-style, then drizzle with the chocolate
and caramel sauces and sprinkle with the almonds.
chocolate crêpes
-
1 cup all-purpose flour
-
2 Tbsp cocoa powder
-
1/8 tsp salt
-
1 large egg
-
1 large egg yolk
-
2 cups whole milk, divided
-
2 Tbsp melted unsalted butter,
cooled
Sift the dry ingredients into a
large bowl and make a well in the center. Add the egg, yolk and 1
cup of the milk. Whisk until a smooth paste forms.
Add the remaining cup of milk and the melted butter and whisk until
smooth.
Heat and lightly oil a crêpe pan or griddle to medium-high heat.
Ladle 3 ounces of batter into the pan and swirl it into a circle.
Cook until the edges become slightly dry, about 45 seconds. Use an
offset spatula to loosen and then flip the crêpe. Cook for another
15 seconds and remove to a sheet pan.
Repeat with the remaining batter.
Kahlúa whipped cream
-
1 cup heavy cream
-
2 Tbsp granulated sugar
-
1 oz Kahlúa
In a mixer with a whip
attachment, whip the cream and sugar. When almost at stiff peaks,
stream in the Kahlúa.
Continue whipping until stiff peaks form.
caramel sauce
-
3/4 cup water
-
3 1/4 cups granulated sugar
-
Juice of 1/2 lemon
-
Pinch salt
-
2 cups heavy cream, at room
temperature
-
2 sticks unsalted butter,
diced, at room temperature
In a sauce pot, pour the water
over the sugar. Do not whisk.
Add the lemon juice and salt and cook over a medium flame until the
mixture is a dark amber color.
Remove from the heat and carefully whisk in the heavy cream (it will
bubble and steam quite a bit).
Place the diced butter in a large plastic or metal bowl.
Once the cream is incorporated, pour the mixture over the butter and
whisk until the butter is incorporated.
Allow to cool.
