Lou Michael's Downtown Raspberry
and Blackberry Chocolate Crepes
1 cup milk
6 ounces beer
1 tablespoon cocoa
1 cup all-purpose flour
2 large eggs
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons chopped mint
Chocolate Crepes: In a bowl, whisk together ingredients until all of the lumps
Refrigerate for at least 1 hour or 24 hours.
Heat a small nonstick crepe pan or skillet over low heat. Once heated, place about 2 tablespoon of the batter into the skillet, swirl until batter covers the bottom of the pan. Cook until
golden brown on both sides.
Chantilly Cream: Whip cream with sugar until thick.
Add mint to the mixture.
Place berries in each crepe.
Top with cream and roll up crepes.
Garnish with fresh mint and berries.
Posted by LladyRusty at Recipe Goldmine 11/7/2001 12:13 pm.
Source: coastalcooking.com - Chef Dan Dunn & Lou Michael Huss, Pensacola,