July 24, 2013

Chocolate Hazelnut Crepes with Blackberry Glaze

Last November, my husband, son, my son's fiancĂ©e and I took a  cooking class at The Kitchen Conservatory in St. Louis, Missouri.  The class was a Christmas gift to the four of us from my oldest son and his wife.  One of the things we made was Crepes.  The evening was a lot of fun.  Hands-on learning.  It was Italian night, and we all sat down to eat after we were done cooking.  There were approximately six couples in the class.  Did I mention it was fun!  Anyway, back to the Crepes.  This was the first time I had made them, and I always thought of them as being very fancy and mysterious, and a BIG DEAL.  Well, they are like making a really thin pancake.  Not too difficult.  I bought a crepe pan while I was there.  They have a great store with lots of cool kitchen items.  I was talking to one of the nice ladies that works there, and she said she will make a crepe and put Nutella inside!  Enough said.  

I bought this crepe mix at The World Market.  I just followed the directions on the back.

I spread Jif Hazelnut Chocolate onto the crepe and rolled it up. And then for the truly yummy part, I made a blackberry glaze to pour over the top of the crepe.  

I wish I had had the presence of mind to cut the crepe in half so we could see all the glorious chocolate.  But I am new to this food blog, and I will do better in the future.

If you would like to try these for yourself, here's how I did it:

I made the crepe batter using a mix and following the directions on the mix can.

I prepared the Crepes in a crepe pan, spread hazelnut spread on the crepe and rolled it up.

I prepared the blackberry glaze as follows:

1/2 cup blackberries
1/2 cup sugar
1/2 cup water
2 teaspoons of corn starch

Mash the blackberries in a pan, add sugar, and water.  Bring to a boil over medium heat.   Add corn starch to thicken.  Strain mixture, discarding seeds and skins.

Sprinkle powdered sugar over crepe and drizzle blackberry glaze over crepe.

Serve to family and friends!


No comments:

Post a Comment