Side Pannel
Crepes Lucifer
Crepes Lucifer
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Chocolate
Ingredients List
- -----------------------------------CREPES-----------------------------------
- 1 c Flour
- 1/4 ts Salt
- 2 Eggs
- 1 Egg yolk
- 1/2 c Milk
- 1/4 c Water
- 2 tb Butter; melted
Directions
LUCIFER FILLING
8 oz Cream cheese; softened
2 oz Semi-sweet chocolate;
-melted
2 ts Milk
3 tb Sugar, confectioners
FLAMING LUCIFER SAUCE
8 tb Butter
4 tb Sugar
1/2 ts Cornstarch
6 tb ;Water
4 tb Cr#me de cacao; divided
2 tb Brandy; OR rum
CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and
water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very
hot and brush with melted butter. Pour batter to form a very thin layer.
Cook until golden brown and then cook other side. (Note from me: I never
cook the other side of a crepe.) LUCIFER FILLING: Whip together cream
cheese, chocolate and enough milk to make fluffy filling. Spoon filling in
crepes, roll, and serve with Flaming Lucifer Sauce. FLAMING LUCIFER SAUCE:
Combine butter, sugar, cornstarch and water in large skillet and heat,
stirring, over low heat until butter melts. Add 3 tablespoons creme de
cacao and simmer 5 minutes. Add remaining creme de cacao and brandy or rum.
Ignite and pour over crepes.
8 oz Cream cheese; softened
2 oz Semi-sweet chocolate;
-melted
2 ts Milk
3 tb Sugar, confectioners
FLAMING LUCIFER SAUCE
8 tb Butter
4 tb Sugar
1/2 ts Cornstarch
6 tb ;Water
4 tb Cr#me de cacao; divided
2 tb Brandy; OR rum
CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and
water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very
hot and brush with melted butter. Pour batter to form a very thin layer.
Cook until golden brown and then cook other side. (Note from me: I never
cook the other side of a crepe.) LUCIFER FILLING: Whip together cream
cheese, chocolate and enough milk to make fluffy filling. Spoon filling in
crepes, roll, and serve with Flaming Lucifer Sauce. FLAMING LUCIFER SAUCE:
Combine butter, sugar, cornstarch and water in large skillet and heat,
stirring, over low heat until butter melts. Add 3 tablespoons creme de
cacao and simmer 5 minutes. Add remaining creme de cacao and brandy or rum.
Ignite and pour over crepes.
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