DESSERT CREPES: This recipe works well as a nice change of pace to the basic crepe. Enjoy!

MOCHA CREPES:

 

 

 

1 quantity crepe batter, see recipe, substituting 2 tbsp. strong coffee for the water mixed with milk.

filling:

    1/3 cup semi-sweet chocolate                                 

    2/3 cup ground almonds

    ¼ cup warm black coffee                           

    ½ cup unsalted butter

    1 tbsp. sugar                                                           

    crème de menthe liqueur, optional

extra chocolate to garnish

 

 

 

Prepare crepe batter and cook crepes according to basic crepe recipe.

 

To make filling:  Place chocolate in a saucepan and pour on the coffee. Stir mixture well over low heat until smoothly melted. Cool.

 

Beat butter and worked in cooled chocolate. Add ground almonds and sugar and mix well. Flavour with crème de menthe to taste, if desired.

 

Spread filling on cooked coffee crepes, roll up and arrange on an ovenproof dish, and reheat very gently in 300 degrees F oven.

 

Grate chocolate over crepes to serve.