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1
In a small bowl, stir together flour, 1/3 cup sugar, and cocoa powder; set aside.
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2
In a medium bowl, whisk together eggs, milk, butter, and vanilla; add flour mixture and whisk until combined.
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3
Let batter stand at room temperature for 20 minutes.
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4
Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat.
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5
Pour 3 tablespoons of batter into center of skillet.
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6
Lift and tilt skillet to spread batter and coat bottom of pan.
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7
Return skillet to heat; cook one side only about 121/2 minutes or until the top is no longer shiny.
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8
Invert pan over paper towels to remove finished crepes.
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9
Repeat with remaining batter, making 12 crepes total.
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10
(Adjust heat as necessary during cooking, greasing skillet and stirring batter if needed.
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11
).
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12
In a chilled medium bowl combine whipping cream and 2 tablespoons sugar.
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13
Beat with an electric mixer on medium speed until soft peaks form.
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14
To serve, fold each crepe in half.
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15
Fold in half again, forming a triangle.
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16
Place two crepes on each of six shallow dessert plates.
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17
Drizzle with Nutmeg Vanilla Sauce; top with whipped cream and chocolate curls.
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18
Nutmeg Vanilla Sauce:.
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19
In a small saucepan, stir together 3 egg yolks, 3/4 cup milk, and 2 tablespoons sugar.
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20
Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and just coats the back of a clean metal spoon.
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21
Remove pan from heat.
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22
Stir in 1 teaspoon vanilla and 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg.
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23
Quickly cool the custard sauce by placing the saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
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24
Pour custard sauce into a bowl.
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25
Cover the surface with plastic wrap to prevent a skin from forming.
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26
Chill for at least 1 hour, without stirring, before serving.
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27
In a small bowl, stir together flour, 1/3 cup sugar, and cocoa powder; set aside.
-
28
In a medium bowl, whisk together eggs, milk, butter, and vanilla; add flour mixture and whisk until combined.
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29
Let batter stand at room temperature for 20 minutes.
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30
2.
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31
Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat.
-
32
Pour 3 tablespoons of batter into center of skillet.
-
33
Lift and tilt skillet to spread batter and coat bottom of pan.
-
34
Return skillet to heat; cook one side only about 121/2 minutes or until the top is no longer shiny.
-
35
Invert pan over paper towels to remove finished crepes.
-
36
Repeat with remaining batter, making 12 crepes total.
-
37
(Adjust heat as necessary during cooking, greasing skillet and stirring batter if needed.
-
38
).
-
39
In a chilled medium bowl combine whipping cream and 2 tablespoons sugar.
-
40
Beat with an electric mixer on medium speed until soft peaks form.
-
41
To serve, fold each crepe in half.
-
42
Fold in half again, forming a triangle.
-
43
Place two crepes on each of six shallow dessert plates.
-
44
Drizzle with Nutmeg Vanilla Sauce; top with whipped cream and chocolate curls.
-
45
Nutmeg Vanilla Sauce:In a small saucepan, stir together 3 egg yolks, 3/4 cup milk, and 2 tablespoons sugar.
-
46
Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and just coats the back of a clean metal spoon.
-
47
Remove pan from heat.
-
48
Stir in 1 teaspoon vanilla and 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg.
-
49
Quickly cool the custard sauce by placing the saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
-
50
Pour custard sauce into a bowl.
-
51
Cover the surface with plastic wrap to prevent a skin from forming.
-
52
Chill for at least 1 hour, without stirring, before serving.
