Hi Everyone! It’s Nicole, Annette’s web manager and friend. Today, I am sharing a fun recipe from Annette’s archives perfect for Valentine’s Day this weekend.
Even though Valentine’s Day is on a Friday this year, my husband and I have decided to skip the hoopla and stay home instead. However, staying in doesn’t have to be boring and bland, right? I discovered this recipe for sweet crepes, and I thought it would be such a fun way cook something together in the kitchen and get a sweet result in the end.
Here’s a recipe for sweet crepes with chocolate mousse. Let us know if you give it a try!
Yield: 12 to 15 crepes, 4-6 servings
– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.
*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.
**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
For the mousse, you will need:
– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream
Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.
In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.
Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn