Chocolate Filled Crepes Covered with Strawberry Sauce
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup milk, plus a dash
- 1/2 tablespoon butter
- 1 (4-ounce) package cream cheese
- 1/2 cup powdered cocoa
- 10 strawberries, sliced thinly
- 1 jigger Grand Marnier
- 1 tablespoon sugar
- In a mixing bowl, mix the flour, egg and milk together until smooth.
- The batter should be loose and light.
- Heat a small non-stick pan on medium high.
- Butter the pan lightly with 1/4 of the butter.
- Wipe out any excess.
- Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan.
- When the crepe is golden on the bottom, turn over and a cook the other side until golden.
- Remove and let cool.
- Repeat with remaining batter.
- In a bowl, mix the cheese and cocoa together.
- Add a dash of milk to loosen, although you want the mixture thick.
- Spoon it into 3 crepes and roll them until closed.
- Place side by side on a serving plate.
- Heat a large saute pan on high heat.
- Toss in the remaining butter and then the strawberries.
- Cook them lightly and add Grand Marnier.
- Be cautious when doing this and stand back from the pan.
- Let the alcohol cook off and remove from the heat.
- Sprinkle in the sugar and toss until blended well.
- Spoon over the crepes and serve warm.
allpurpose, egg, milk, butter, cream cheese, powdered cocoa, strawberries, marnier, sugar
Taken from www.foodnetwork.com/recipes/cat-cora/chocolate-filled-crepes-covered-with-strawberry-sauce-recipe.html (may not work)