Thin Chocolate Crepes with Lemon Curd and Raspberries
Baking and Desserts • Russian
Description
You can use any flour, but I particularly like a mix of rye and oat flour – this batter turns out convenient, tender, and undeniably healthy. The main condition for 'proper' crepes is that all ingredients should be at room temperature, the optimal ratio, and a reasonable mixing method (gradually adding the liquid to the dry ingredients).
Ingredients
- Wheat Flour 5 oz
- Powdered Sugar 5 oz
- Cocoa Powder 0 oz
- Salt a pinch
- Ground Cinnamon to taste
- Baking Powder 0 oz
- Liquid dark chocolate 5 oz
- Chocolate eggs 5 pieces
- Lemon 2 pieces
- Butter 5 oz
- Water 5 fl oz
- Milk 5 fl oz
- Raspberry leaves 5 oz
Step-by-Step Guide
Step 1
First, it's convenient to make the lemon curd. Combine 100-130 grams of powdered sugar with the zest of two lemons, squeeze in the lemon juice (about 150 ml), and heat it over low heat. Lightly beaten 2 eggs and 1 yolk are poured into the saucepan, and while constantly stirring, heat the mixture until it thickens. Then add 70-100 grams of butter and cool the curd first to room temperature, then a bit more in the refrigerator.
Step 2
Prepare the crepes: sift the flour, 20-50 grams of sugar (remaining powdered sugar), a pinch of salt, cocoa, and baking powder into a convenient bowl, make a well in the center, and gradually pour in the lightly beaten 2 eggs with 1 egg white (remaining from the curd), milk, and 30-50 grams of melted butter (can be replaced with unrefined vegetable oil). After mixing the batter, add another half a cup of hot water for extra tenderness of the thin crepes.
Step 3
After 15-20 minutes, heat the crepe pan well (!) and lightly grease it with more butter, then cook the crepes over medium heat.
Step 4
Decorate the dessert to your liking: I suggest generously spreading the cooled curd on the crepes, folding them into envelopes or triangles, drizzling with ganache (a glaze made from melted chocolate and butter), and casually sprinkling with fresh berries.
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