Chocolate Bumbleberry Crepes - Our 850th Recipe!!

Chocolate Bumbleberry Crepes

Don't be scared of crepes. They are really simple to make and their intimidation factor is ill deserved. I think their fussy reputation may have originated before the Teflon revolution when they may have been more difficult to prepare. Today, with any good non-stick pan in hand they really are a breeze. The batter is very simple and the only difference in the batter for me is the omission of the small amount of sugar when using them in savoury rather than sweet applications. They are still a little labour intensive because they have to be prepared one at a time but when you present your friends and family with this beautiful dessert, the time spent making them will seem well worth it.

Crepes

Sift together and set aside:

1 1/2 cups all-purpose flour

1 tablespoon white sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

Whisk together:

2 cups milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 eggs

Whisk the dry ingredients into the milk and egg mixture until smooth.

Heat an 8 inch non-stick pan over medium heat and lightly oil the pan. I just use some paper towel dipped in vegetable oil to wipe the pan between crepes.

When the pan is heated ladle in 1/4 cup of batter for each crepe. Swirl the pan around to cover the bottom of the pan with a thin layer of the batter. Cook for only a minute or two per side until golden. Separate the crepes with parchment or waxed paper as you continue to fry the rest of the batch.

Fill the crepes with whipped ganache filling, roll and serve with bumbleberry compote over the top. Strawberry, raspberry or cherry compote all work well too if you prefer. Makes about one dozen crepes.

Whipped Ganache

To prepare the filling, melt together in a double boiler

3 cups dark chocolate chips

1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip to firm peaks:

2 cups whipping cream.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Bumbleberry Compote

Bring to a gentle boil for 10 minutes:

4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)

3/4 cup sugar

1/3 cup water

Thicken the compote with a slurry made my mixing together:

1 1/2 tbsp corn starch

1/4 cup water

Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.

Chocolate Bumbleberry Crepes

Don't be scared of crepes. They are really simple to make and their intimidation factor is ill deserved. I think their fussy reputation may have originated before the Teflon revolution when they may have been more difficult to prepare. Today, with any good non-stick pan in hand they really are a breeze. The batter is very simple and the only difference in the batter for me is the omission of the small amount of sugar when using them in savoury rather than sweet applications. They are still a little labour intensive because they have to be prepared one at a time but when you present your friends and family with this beautiful dessert, the time spent making them will seem well worth it.

Crepes

Sift together and set aside:

1 1/2 cups all-purpose flour

1 tablespoon white sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

Whisk together:

2 cups milk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 eggs

Whisk the dry ingredients into the milk and egg mixture until smooth.

Heat an 8 inch non-stick pan over medium heat and lightly oil the pan. I just use some paper towel dipped in vegetable oil to wipe the pan between crepes.

When the pan is heated ladle in 1/4 cup of batter for each crepe. Swirl the pan around to cover the bottom of the pan with a thin layer of the batter. Cook for only a minute or two per side until golden. Separate the crepes with parchment or waxed paper as you continue to fry the rest of the batch.

Fill the crepes with whipped ganache filling, roll and serve with bumbleberry compote over the top. Strawberry, raspberry or cherry compote all work well too if you prefer. Makes about one dozen crepes.

Whipped Ganache

To prepare the filling, melt together in a double boiler

3 cups dark chocolate chips

1/2 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip to firm peaks:

2 cups whipping cream.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Bumbleberry Compote

Bring to a gentle boil for 10 minutes:

4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)

3/4 cup sugar

1/3 cup water

Thicken the compote with a slurry made my mixing together:

1 1/2 tbsp corn starch

1/4 cup water

Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.