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|Recipe Chocolate Crepes
6 large eggs
1 1/3 half and half
1 1/3 cups water
¼ cup sugar
¼ teaspoon salt
1 3/4 cup all-purpose flour
¼ cup Chocolate Cortés unsweetened powder
2 cups whipping cream (heavy cream)
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Chocolate sauce Cortés:
Cortés 5 ounces semi sweet
1 ounce unsweetened Cortés cut into pieces
½ cup expresso coffee
¼ cup sugar
2 teaspoons almond liqueur
2 tablespoons unsalted butter
Crepes: Mix all the ingredients except the pam.
Let stand 20 minutes.
Grease pan with Pam Spray,
Hot pan well until evaporating water droplets splashing back to test the temperature.
Use the measure ¼ cup of batter at a time per crepe, cook on one side and turn to the other, about 20 seconds.
Separate crepes between waxed paper previously cut:
Combine the ingredients in a blender until it forms soft peaks at moderately high speed. Cover with tight paper and store in refrigerator.
Melt all the chocolate in a double boiler, over water, not boiling (baño de Maria). Dissolve sugar in coffee, add the melted chocolate and mix well. Add liquor and butter. Let stand until ready to use.
Place some whipped cream in the center of a crepe, fold the other half, pour chocolate sauce to taste and serve with strawberry around.
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