Venetian Chocolate Amaretto Crepes with Pistachio, Belgian and Dark Chocolate Gelato, Fresh Raspberries and Perugina Chocolate Sauce

2 eggs, beaten
1 1/2 cups milk
3/4 cup + 1 tbsp flour
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1tbsp butter, melted
1/2 tsp almond extract

Stir together flour and cocoa, mixing well. Set aside.
Whisk together eggs, milk, sugar butter, and almond extract.
Add flour mixture to egg mixture, whisking until smooth.

Pre-heat omelette pan over medium heat, when hot, pour in about 3 tbsp batter. Swirl to evenly coat pan. Cook until crepe has a dull finish. Carefully loosen edges then remove to a plate lined with paper towels. Repeat. And cool.

Makes 18-20 crepes

Perugina Italian Chocolate Sauce:
3.5 oz bar Perugina Dark Chocolate, broken into pieces
1/2 cup whipping cream

In small saucepan heat cream to almost boiling.

Remove from heat and add chocolate pieces.

Stir until smooth.

Makes about 3/4 cup

Additional ingredients:
Pistachio Gelato
Belgian Milk Chocolate Gelato
Double Dark Chocolate Gelato
Fresh Raspberries
Chopped roasted and Salted Pistachios
Cocoa and powdered Sugar for Dusting

To assemble:
Fill each crepe with 1 small scoop of each gelato, fold to close in a triangle shape if desired.
Place on a plate drizzled with chocolate sauce.
Place crepe on top. Sprinkle with chopped pistachios and fresh raspberries.
Dust with sugars if desired.
Serve Immediately

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