Recipes for the Web

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and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or

two ahead and refrigerate it until time to use.

For the chocolate sauce -- In a medium saucepan, combine the cocoa powder, sugar, flour, and

salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a

boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and

add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room

temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before

serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the

whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped

cream into the sauce until well blended.

To finish -- Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if

it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle.

Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of

serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to

the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed

through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan

during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing

more sauce at the table. Serve immediately.

From Fine Cooking

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