Saturday, December 10, 2011

Chocolate Crepes with Plums and Brandy

Copyright 2011 LtDan'sKitchen blogs
During the holiday season, this dessert is something you can make especially if you have a big crowd. With all the cooking and baking that needs to be done, this is one dessert that can be made ahead and reheated prior to serving without putting you on the edge. I made this dessert a few years ago late in the year only to find out that the plums were no longer in season. I'm actually surprised I still managed to find fresh Christmas plums in the grocery stores and that is what gave me the idea to try this dish again. I had to rely on canned plums the last time I made this and it was still good but definitely not as good as when you use fresh plums. 

Christmas plums
Copyright 2011 LtDan'sKitchen blogs
The recipe is from one of my favorite and totally overused cookbook, Chocolate Ecstasy, given by my ex-roommates and best friends Celeste and Ruby. The one thing that needed to be done in advance is to make the creme fraiche. Taken from my other favorite cookbook, Baking with Julia Child, the recipe is as simple as adding a tablespoon of buttermilk to one cup of heavy cream in a lidded jar stored in the warm corner of your kitchen and then letting nature take its course. You get a perfectly thick creme fraiche the next day (which you now store in the fridge) without having to break the bank or go crazy trying to find one in your grocery stores. 

Chocolate Crepes with Plums and Brandy - Adapted*

2 oz semisweet chocolate
1 cup milk
1/2 cup cream
2 tbsp cocoa powder, sifted
1 cup flour
2 eggs

1. In a small pot over low heat, heat the milk until the chocolate is melted. 
    Transfer to a blender or food processor and add the rest of the 
    ingredients. Blitz until smooth.

2. Let the batter rest for 30 minutes in the fridge. 

3. To make the crepes, heat a crepe or saute pan over medium heat and 
    lightly grease the pan with oil. 

4. Ladle about 1/4 cup of the batter into the pan and quickly spread it 
    around until it coats the pan. Let it cook for about two minutes or until 
    set and then flip. Cook for another minute or two. Transfer to a warm 
    plate and continue making the crepes until you have about 10-12 crepes.  

1 1/2 lb red plums
1/4 cup white sugar
2 tbsp water
2 tbsp brandy
3/4 cup creme fraiche

1. Halve and pit the plums. Lay in a sauce pan over medium heat cut side 
    down and add the sugar and water. Bring to a boil and lower the heat to 
    low and simmer covered for 10 minutes. 

2. Add the brandy and simmer for 30 seconds. Turn off the heat and keep 

Chocolate Sauce:
5 oz semisweet chocolate
3/4 cup heavy cream 
2 tbsp brandy

To make the sauce, melt the chocolate in the cream over low heat in a small pot. Once melted, turn off the heat and add the brandy. 

To assemble, arrange a plum  and a dollop of creme fraiche on a crepe. Fold crepe into half and into quarters and transfer to a plate. Do the same for the remaining filling and crepe. Plan for two crepes per serving. Drizzle with the plum syrup and the hot chocolate sauce. 

*France, C., Chocolate Ecstasy, Sweet Water Press, Alabama: 1996.

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