Serving yields 4 each
- 4 each chocolate crepes
- 2 cups chocolate crème
- 4 tbls walnuts-chopped
- 1 each banana
- 2 Tbls Sugar
- 4 oz raspberry sauce
- 4 oz mango sauce
- 4 oz chocolate sauce
- As needed your favorite berries
- 2 cups milk
- 1 1/2 cups flour
- 1/2 dark chocolate shavings-callebaut brand (Belgium)
- 6 tablespoons powdered sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup bitter sweet chocolate chips-callebaut brand
- 1 cup sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Thanks again to my friends at Masraff’s! Here’s a crafty recipe for a super chocolate-y cannelloni with banana brulee and fresh wild berries – Enjoy!
Preparation: Chocolate Crepes
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat.
Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Makes 12 servings.
Preparation: Chocolate crème
Preheat the oven to 325 degrees F.
Place the cream, chocolate and half of sugar into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually. Pour the liquid into a half cake pan . Place the half cake pan into a large cake pan or roasting pan.
Pour enough hot water into the pan to come halfway up . Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the half cake pan from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Lay crepes on flat surface; spoon desired amount of chocolate crème in center of crepe
Sprinkle walnuts on top of crème mixture evenly to end of crepe.
Roll crepe into in forward motion until even.
Dock the ends with a knife then slice in the center making two perfect halves.
Cut the banana down the center then cut horizontal so you have a quarter of a banana.
Leave the skin on and sprinkle sugar on banana and the two chocolate halves.
Proceed to burn with a torch until brulee has an effect.
A dollop of both sauces in center of plate. Invert one piece of chocolate up and the other on the side while configuring banana in the center.
Garnish with berries and chocolate sauce and enjoy your dessert.