The Cook Book

Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce ccexpress
Hiya! Today we will discuss about Chocolate Crepes with Raspberry Sauce

Ingredients:

1 cup milk
1/2 cup evaporated milk
2 egg whites
1 egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon powdered sugar

Method:

Mix the milk, evaporated milk, egg whites and egg in a bowl.
Then add the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well.
Cover and refrigerate for 1 hour.
In a pan, mix together cornstarch and remaining sugar; then set aside.
Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a bowl; refrigerate until chilled.
Coat an 8-in. nonstick pan with oil; and then heat it over medium heat.
Stir crepe batter; pour a 3 tablespoons into center of skillet.
Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter.
To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up.
Top each with 1 tablespoon whipped cream, raspberries and sugar.

Chocolate Crepes with Raspberry Sauce

Most Popular

Latest Recipes

CHEESECAKE STRAWBERRY ICE CREAM

Cheesecake Strawberry Ice Cream Recipe

In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.

Coconut Poke Cake

Coconut Poke Cake Recipe

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Khandvi ccexpress

Khandvi

Ingredients: 1/2 cup gram flour (besan) 1 cup thin buttermilk

recipe image legacy id 7906 11

Maple roast chicken with potatoes & thyme

Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins. Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste. Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.

Salt beef sandwich 7958446

Simple salt beef

If you can, allow the pickled beef to come up to room temperature before you start by leaving it on the kitchen counter for an hour. It will speed up the cooking time. Put the beef in a large pan and cover with cold water. Bring to the boil, skimming away any foamy scum that rises to the surface. Once the foam has been mostly removed, add all the other ingredients. Adding them now means they don’t get in the way of the skimming.

Reduce the heat, cover and simmer gently for 2 hrs 30 mins-3 hrs 30 mins or until a fork pushed into the meat slides in easily – it should be really soft. Start checking after 2 hours – there should be no resistance when you pull the fork out of the meat. You could also use a skewer to do the testing – make sure to push it into the thickest part of the meat.

Once the beef is tender, turn off the heat. Either leave it sitting in the cooking liquor if you’re not ready to eat (it can sit like this for up to an hour), or use two forks to lift the meat out, allow the water to drain off, then put it on a board. Keep the liquor if you plan to reheat or freeze the salt beef. Cover loosely with foil and allow to rest for 10-15 mins. To serve, slice thickly against the grain of the meat or it will crumble. Serve hot or cold.

Leftovers will keep in the fridge for three days and in the freezer for up to six weeks. Before freezing, it’s best to slice it and wrap first in baking parchment, then foil. Make sure you also freeze the pot of cooking liquor. When you want to eat it, defrost and then put it (with slices arranged back into a whole brisket shape) in an ovenproof dish with the thawed liquor. Cover with foil and reheat at 180C/160C fan/gas 4 for 20 mins.

Chicken Roti ccexpress

Chicken Roti

Ingredients: 4 cup flour 2 tablespoon baking powder 1 pinch