Crêpes have long been, and continue to be, a feature on the menus at fine restaurants in New Orleans. Prepared tableside, they make an exciting and dramatic presentation in the dining rooms of Delmonico. The warm chocolate together with the strawberries makes a decadent dessert, but one that is not too overwhelming.
Strawberry-flavored liqueur can be found at liquor stores. You could substitute other fruit-flavored liqueurs in this recipe, such as kirsch (or kirschwasser), the clear spirit made from distilling the juice of small black cherries, or the raspberry-flavored Chambord.
Remember, safety is foremost in the kitchen; please be careful when flambéing foods at home.
2 tablespoons unsalted butter
1/2 cup hulled strawberries, thinly sliced
1/4 cup sugar
2 tablespoons strawberry liqueur or kirsch
2 tablespoons brandy
1/2 recipe Dessert Crêpes, or 6 store-bought crepes, defrosted if frozen
1/2 cup Warm Chocolate Sauce
How to Make It
Heat a large skillet over moderately high heat. Add the butter, swirling the pan until melted. Add the strawberries and cook, stirring, for 1 minute. Add the sugar and cook, whisking constantly, until the mixture is foamy, 1 to 2 minutes.
Remove the skillet from the heat, add the strawberry liqueur and the brandy, and return the skillet to the heat, tilting the pan towards the flame to ignite. (Or, off the heat, carefully ignite the pan with a match and return to the heat.) Gently shake the pan back and forth, basting the strawberries, until the flame dies.
Add the crêpes to the pan, 1 at a time, using a fork to fold each crêpe into quarters. After all of the crêpes have been added, swirl them in the sauce to heat through and coat.
To serve, arrange 3 crêpes on each plate and spoon strawberry sauce over the top. Drizzle each serving with chocolate sauce and serve immediately.
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