|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.
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.
To prepare the filling, melt together in a double boiler
3 cups dark chocolate chips
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.
2 cups whipping cream.
Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.