Lou Michael's Downtown Raspberry and Blackberry Chocolate Crepes

Posted by LladyRusty at recipegoldmine.com 11/7/2001 12:13 pm

Source: coastalcooking.com - Chef Dan Dunn & Lou Michael Huss, Pensacola, Florida

Chocolate Crepes:
1 cup milk
6 ounces beer
1 tablespoon cocoa
1 cup all-purpose flour
2 large eggs

Chantilly Cream:
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 have disappeared. 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.