Crepes Lucifer
Submitted by eric4579
Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
1 hrsThe name says it all. These crepes are wicked in the best possible way.
From-scratch crepes get filled with a fluffy whip of cream cheese, melted chocolate, and just enough milk to make it light and spoonable.
Then comes the Flaming Lucifer Sauce: butter, sugar, and cornstarch melted together, spiked with creme de cacao and brandy, and set ablaze at the table.
It’s a dessert that demands a dimmed room and a willing audience.
Chef Tips
- Chill the crepe batter for a full 30 minutes so the crepes cook up thin and tender instead of thick and chewy
- Soften the cream cheese completely before whipping with the chocolate, or you’ll get lumps
- Have the sauce ready in the pan before you bring it to the table for the flambe; timing is everything with a performance dessert
- Warm the brandy gently before igniting for a reliable, dramatic flame
Ingredients
Directions
Combine flour, salt, eggs and egg yolk.
Gradually stir in milk and water.
Beat until smooth. Chill for ½ hour. Heat crepe pan until very hot and brush with melted butter.
Pour batter to form a very thin layer.
Cook until golden brown and then cook other side.
Whip together cream cheese, chocolate and enough milk to make fluffy filling.
Spoon filling in crepes, roll, and serve with Flaming Lucifer Sauce.
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