Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 50 min
Prep:
1 hr 40 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Intermediate

Ingredients

For the crepes: 
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 6 tablespoons confectioners' sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 2 cups milk
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Vegetable oil as needed
  • 16 six-inch squares parchment or waxed paper
For the filling:
  • 1 pound cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup pureed fresh strawberries
  • For the sauce:
  • 1/2 stick butter
  • 1 1/2 cups sugar
  • 1 pound fresh strawberries, washed, stemmed and quartered
  • 1/4 cup strawberry liquor
  • 1 cup chocolate sauce

Directions

For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.

Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.

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