Ingredients
- 1/2 cup heavy cream
- 2 tablespoon sugar
- 1 1/2 tablespoon kahlúa
- 4 ounce bittersweet chocolate
- 1/4 teaspoon cinnamon
- 8 teaspoon egg roll wrappers
- 3 tablespoon unsalted butter
Preparation
Baking Directions:
Place the heavy cream, 1 tablespoon of the sugar and the Kahlúa in the large bowl, and beat with the mixer on high speed until it holds soft peaks.
Finely chop the chocolate.
Combine the remaining 1 tablespoon sugar and the cinnamon in the small bowl.
Place some of the chocolate in a 1/2-inch-thick line across the bottom quarter of each egg roll wrapper.
Roll up tightly.
Melt the butter in the sauté pan over medium heat.
Carefully add the “crepes” (once they crisp up, they won’t unroll) and sprinkle with the cinnamon sugar.
Cook until golden brown on the bottom, 1 to 2 minutes.
Turn with the spatula and cook until golden brown on the other side, about 1 minute.
With the spatula, place 2 “crepes” on each of the dessert plates.
Garnish with the whipped cream and serve immediately.
Tips:
Egg roll wrappers, sold in the produce section of the supermarket, make a very good substitute for homemade and time-consuming crepes.
Filled with chopped chocolate and pan-fried in butter with a little bit of cinnamon and sugar, they get wonderfully crispy.
Kahlúa-spiked whipped cream complements the “crepes” in both flavor and texture.
