Recipe courtesy of Creperie du Village

Shokolade Palatschinke

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 2 to 3 servings
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Ingredients

Crepe Base:

2 tablespoons cocoa powder

2 tablespoons boiling water

1 cup beaten whole eggs 

1 cup all-purpose flour 

1 cup whole milk 

1 tablespoon unsalted butter, melted

Pinch ground cinnamon

Pinch salt

Whipped Cream:

1 cup heavy cream

Pinch sugar 

A few drops vanilla extract

Raspberry Coulis:

4 ounces raspberries

1 ounce sugar

1 ounce red wine

1 teaspoon cornstarch mixed with 1 teaspoon cold water

White/Dark Chocolate Ganache:

1/2 cup cream

1 tablespoon unsalted butter

Splash booze, such as brandy, amaretto, Curacao, etc.

8 ounces chocolate (white or dark)

Oil, for greasing

Dulce de leche, for filling

Sliced fresh strawberries and bananas, for filling

Chopped chocolate pieces, for garnish

Powdered sugar, for garnish

Cocoa powder, for garnish

Directions

  1. For the crepe base: Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
  2. For the whipped cream: Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
  3. For the raspberry coulis: Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
  4. For the ganache: Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
  5. For cooking the crepes: Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
  6. Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.

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