FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsOther Desserts pg 2 >  Crepes, Strawberry w/Choc Sauce

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

STRAWBERRY CREPES WITH DARK CHOCOLATE SAUCE

Dr. Gott's No Flour, No Sugar(TM) Diet
by Peter H. Gott

You could substitute any ripe fresh fruit, like bananas or pears, but strawberries make for an especially pretty dish.
Serves 6.



Ingredients
Basic Crepes
• 1 pint fresh, ripe strawberries, stemmed and sliced
• Dark Chocolate Sauce (recipe below)


Directions
Prepare Dark Chocolate Sauce and Basic Crepes according to recipes. Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up around them. Drizzle about 2 tablespoons of chocolate sauce decoratively over each rolled-up crepe. Serve immediately.



DARK CHOCOLATE SAUCE
This rich sauce is delicious drizzled over Strawberry Crepes (recipe above), Cinnamon Poached Pears, or simply used as a dip for fresh fruit. Using low-fat evaporated milk and fruit sweetener significantly cuts calories while still delivering creamy sweetness. Remember, though, that baking chocolate is high in fat, which means it still packs a fairly hefty calorie punch. Use this sauce sparingly.

• 1/2 cup evaporated milk
• 1/2 cup fruit sweetener
• 1 teaspoon vanilla extract
• 3 ounces unsweetened baking chocolate, roughly chopped


Place chocolate in a non-reactive bowl. Place milk and fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling. Pour hot milk over chocolate in bowl, add vanilla extract, and let sit a few minutes until chocolate has softened. Stir until chocolate has melted completely. Serve sauce immediately, or cover and refrigerate up to one week. To serve, heat in microwave just until hot and liquid.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages