Recipes for the Web

Barrington Software Incorporated

Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

For the crêpes:

2 large eggs

1/2 cup cold milk

1/2 cup cold sparkling water; more as needed

1/2 tsp. salt

6-3/4 oz. (1-1/2 cups) all-purpose flour

Melted butter for frying the crêpes

For the filling:

1/2 cup dark rum

1/2 cup golden raisins

1/2 cup heavy cream

1/2 cup sugar

1-1/4 cups walnut halves, coarsely chopped

2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest

1/4 tsp. ground cinnamon

1 Tbs. cocoa powder

Pinch salt

For the sauce:

1/4 cup cocoa powder

1/3 cup sugar

2 tsp. all-purpose flour

Pinch salt

1 cup milk

3 oz. semisweet chocolate, finely chopped

1/2 cup heavy cream

To make the crêpes -- Whisk the eggs with the cold milk, sparkling water, and salt. Whisking

steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter.

Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy

cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with

melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the

pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't

undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the

other side until just set, about 30 seconds more. The side cooked first will be prettier and should

be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes

are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and

refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze

them (put a piece of waxed paper between each one for easier separation).

To make the filling -- Heat the rum and soak the raisins in it while assembling the other

ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the

walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil,

stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated