For the Crepe:
2 whole eggs
2 egg yolks
2 tablespoons unsalted butter, at room temperature
1 tablespoon cognac
1 1/2 cups milk (360 ml)
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
For the Filling:
2 cups milk (480 ml)
3 cups chopped walnuts (480 g)
1/2 cup grated carrot (90 g)
1/2 cup raisins (80 g)
2 tablespoons orange zest, finely grated
4 tablespoons rum
For the Chocolate Sauce:
120 g dark chocolate, finely chopped
2 tablespoons unsalted butter
2 egg yolks
1 tablespoon all-purpose flour
4 tablespoons milk
1 tablespoon rum
For the Crepe:
2 whole eggs
2 egg yolks
2 tablespoons unsalted butter, at room temperature
1 tablespoon cognac
1 1/2 cups milk (360 ml)
1 cup all-purpose flour (120 g)
1/2 teaspoon salt
For the Filling:
2 cups milk (480 ml)
3 cups chopped walnuts (480 g)
1/2 cup grated carrot (90 g)
1/2 cup raisins (80 g)
2 tablespoons orange zest, finely grated
4 tablespoons rum
For the Chocolate Sauce:
120 g dark chocolate, finely chopped
2 tablespoons unsalted butter
2 egg yolks
1 tablespoon all-purpose flour
4 tablespoons milk
1 tablespoon rum
PREPARE THE CREPE: Beat all the ingredients in a blender for 5 seconds or until you get a homogeneous mixture
Let it rest in the refrigerator for 15 minutes
Precare a non-stick skillet with butter or margarine
Put it over high heat until it's very hot
With the skillet away from the heat, place about 2 tablespoons of batter in the skillet
Incline the skillet to spread the batter
Fry for 1 minute or until it starts to brown and release from the bottom
Flip the crepe and cook the other side
Remove from the skillet and place on a paper towel
Repeat the operation until all the batter has been used. Reserve
PREPARE THE FILLING: In a medium saucepan, heat the milk and add the walnuts, carrot, raisins, and orange zest
Cook over low heat, stirring constantly, for 15 minutes or until it's creamy
Turn off the heat, add the rum, and mix well
Spread 2 tablespoons of filling in the center of each crepe
Fold the crepe in half and then fold it again to form a triangle
PREPARE THE CHOCOLATE SAUCE: In another medium saucepan, melt the chocolate with the butter over low heat. Reserve
In a bowl or blender, beat the egg yolks with flour and milk
Add to the melted chocolate and stir constantly, without letting it boil
Remove from the heat, add the rum, and mix well
Pour over the crepes and serve warm
306 calories per serving
A demi-sec sparkling wine (semi-dry)
$ De Greville demi-sec, Brazil
$$ Codorníu Classico Extra Semi-Seco, Spain; Spumante Classico Demi-Sec Rosé Cuvée Speciale Contessa Barbara, Italy
