Welcome to vivarecipes! This NEW website is a collection of delicious recipes of Mediterranean cuisine. Check back often, new content is added daily. If you would like to add a recipe, comment, or ask for a recipe simply contact us. Thanks for visiting and visit often!
Mediterranean Delights
Crepes with Chocolate
Crespelle con Cioccolato e Noci
Makes 12-15
1 large egg
1 cup milk
1/4 cup club soda
2 Tbsp sugar
1 1/2 tsp vanilla extract
Pinch of salt
1 cup unbleached all-purpose flour
1 1/2 Tbsp olive oil
Zest of 1 lemon
Zest of 1 orange
Oil for cooking crepes
Filling:
1 1/4 cups coarsely chopped walnuts (or chopped hazelnuts)
8 oz chopped chocolate
Powdered sugar for dusting over crepes
Crespelle con Cioccolato e Noci
Makes 12-15
1 large egg
1 cup milk
1/4 cup club soda
2 Tbsp sugar
1 1/2 tsp vanilla extract
Pinch of salt
1 cup unbleached all-purpose flour
1 1/2 Tbsp olive oil
Zest of 1 lemon
Zest of 1 orange
Oil for cooking crepes
Filling:
1 1/4 cups coarsely chopped walnuts (or chopped hazelnuts)
8 oz chopped chocolate
Powdered sugar for dusting over crepes
1. Whisk the egg well, in a mixing bowl. Add the milk, club soda, sugar, vanilla and salt and whisk gently until the sugar dissolves.
2. Gradually sift in the flour while stirring to form a smooth batter. Then stir in the oil and both zests.
3. Heat about one tablespoon of vegetable oil in a good non-stick skillet. Remove some of the oil, and pour 2 to 2 1/2 tablespoons of the batter into the pan and immediately pick up the skillet and tilt it to spread the crepe batter evenly into a very thin circle. This is a little difficult for anyone, since the trick is to get a thin crepe in a nice round shape.
4. Return the skillet to the heat and reduce to medium. Cook the crepe until lightly browned about 30 seconds, it should have a nice pattern. Flip carefully to other side and cook a few seonds. The second side will have a different appearance. Transfer to a warm covered platter and continue with remaining batter. Re-oil the skillet as necessary to prevent sticking.
5. Meanwhile, prepare the filling. Melt the chopped chocolate in a double-boiler. Stir often as it melts. Remove from heat and stif in half of the chopped walnuts.
6. Fill the crepes with the chocolate-walnut filling. Place one crepe on a plate with the second side up. This will have the lacy pattern side showing when complete. Place a heaping tablespoon of filling on half of the crepe. Fold over the other half, this should now be a half-circle. Fold this in half and now you should have a triangle. Repeat for all crepes. Arrange them slightly overlapping on a serving platter. Dust with powdered sugar and remaining chopped walnuts. Serve immediately. If you like, add a spoon of whipped cream on the side. Enjoy with a hot cup of coffee or Espresso!
2. Gradually sift in the flour while stirring to form a smooth batter. Then stir in the oil and both zests.
3. Heat about one tablespoon of vegetable oil in a good non-stick skillet. Remove some of the oil, and pour 2 to 2 1/2 tablespoons of the batter into the pan and immediately pick up the skillet and tilt it to spread the crepe batter evenly into a very thin circle. This is a little difficult for anyone, since the trick is to get a thin crepe in a nice round shape.
4. Return the skillet to the heat and reduce to medium. Cook the crepe until lightly browned about 30 seconds, it should have a nice pattern. Flip carefully to other side and cook a few seonds. The second side will have a different appearance. Transfer to a warm covered platter and continue with remaining batter. Re-oil the skillet as necessary to prevent sticking.
5. Meanwhile, prepare the filling. Melt the chopped chocolate in a double-boiler. Stir often as it melts. Remove from heat and stif in half of the chopped walnuts.
6. Fill the crepes with the chocolate-walnut filling. Place one crepe on a plate with the second side up. This will have the lacy pattern side showing when complete. Place a heaping tablespoon of filling on half of the crepe. Fold over the other half, this should now be a half-circle. Fold this in half and now you should have a triangle. Repeat for all crepes. Arrange them slightly overlapping on a serving platter. Dust with powdered sugar and remaining chopped walnuts. Serve immediately. If you like, add a spoon of whipped cream on the side. Enjoy with a hot cup of coffee or Espresso!
