Dessert Crepes
Dieser Nachtisch eignet sich praktisch als Partyspiel mit all den leckeren Belägen, auf denen die Gäste herumhacken können. Stapeln Sie Crepes – einige mit Vanille und Rum, andere mit Schokolade – zusammen mit Schüsseln mit verlockenden Füllungen und üppigen, saftigen Saucen. Dann lassen Sie alle ihre eigenen Kombinationen wählen.
Quelle: Martha Stewart Living, Januar 2002
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Um Schokoladenkrepp zu machen, ersetzen Sie 1/4 Tasse gesiebtes Kakaopulver für 1/2 Tasse Mehl.
Skylar
27.04.2023 @ 00:20
This dessert is perfect as a party game with all the delicious toppings that guests can chop up. Stack crepes – some with vanilla and rum, others with chocolate – along with bowls of tempting fillings and rich, juicy sauces. Then let everyone choose their own combinations.
Source: Martha Stewart Living, January 2002
Ingredients:
– 1 1/2 cups milk
– 2 tablespoons pure vanilla extract
– 1 tablespoon rum, brandy or other liqueur
– 3 large egg yolks
– 2 tablespoons sugar
– 1 teaspoon salt
– 1 1/2 cups sifted all-purpose flour
– 5 tablespoons melted butter
– 1/4 cup vegetable oil, for brushing the pan
– Lemon curd
– Hot fudge sauce
– Ricotta-mascarpone filling
– Sautéed pineapple crepe filling
Directions:
1. Put milk, vanilla and rum in blender. Add egg yolks, sugar, salt, flour and then butter. Mix at high speed for 30 seconds. Scrape sides of blender; mix 30 seconds more. Put batter in an airtight container; chill at least 2 hours or overnight. Brush a 6 1/2 to 7-inch crepe pan or nonstick pan with oil. Heat on medium until just smoking. Remove pan from heat; quickly pour 2 tablespoons batter into center of pan.
2. Quickly (in 2 to 3 seconds) swirl pan in all directions so batter covers entire bottom in a thin layer. Return pan to heat; cook about 1 minute. Jerk pan sharply back and forth to loosen crepe.
3. Lift edges with a spatula. When bottom is golden brown, flip crepe with two spatulas or toss crepe with a flick of the pan.
4. Cook about 30 seconds more, until speckled brown. Slide crepe onto a plate. Grease pan again, heat until smoking, and repeat with remaining batter. To keep warm, cover with a casserole dish in a 200-degree oven. Or make a day ahead; reheat, covered with foil, in a 300-degree oven until warm.
Cooks Notes: To make chocolate crepes, replace 1/4 cup sifted cocoa powder for 1/2 cup flour.