Chocolate Crepes

I went to my sis-in-law's baby shower and they served crepes, vanilla and chocolate. I have made crepes most of my married life but never chocolate crepes. I am looking for the recipe to try for a Leadership meeting we are in charge of. Here is what I have found. I will study these and see which one I think will work best then try one or more of them, since I will need to make many. I will then rate them.

1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter
-- meltedOil

Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.

Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side.

Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
This recipe from CDKitchen for Chocolate Crepes serves/makes 5

Recipe #2
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter -- melted
Nonstick vegetable cooking spray

In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.

Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute.

Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.

Recipe #3

2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Recipe #4
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper

Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.

Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

Recipe #5
3 Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Fine Quality Cocoa Powder
1 tablespoon Butter -- melted
1 tablespoon Pure Vanilla Extract

***White Chocolate Sauce***
6 ounces White Chocolate Baking Bar
5 tablespoons Whipping Cream
2 tablespoons Light Corn Syrup
1 1/2 tablespoon Raspberry Liqueur (does anyone have a non-alcoholic sub for this?)
1/2 teaspoon Pure Vanilla Extract

***Raspberry Cream***
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pints Fresh Raspberries
Fresh Mint Sprigs -- for garnish


Directions:
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well.

Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.

Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

Crepes serves/makes 14 crepes

TOMATO CATSUP

1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt

WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.

Seasoned Tomato Sauce

Tis that time of year. My tomatoes are producing wonderfully and I have canned Tomato juice (recipe will be forthcoming). I want to do some Tomato Sauce and thought of recipe web searching. Here is one recipe I have found. I will also do some Tomato soup which I will put up soon as well.

10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar

Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes

Pressure CannerDial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes After processing, remove jars immediately, place on a rack to cool.Test for Seal.

Avocado Dip (Help this needs a new name)

First of all, thank you Jill for this recipe! Your recipe was the hit of our cousin pool party!

Thanks Angela and Janell for making me feel like Martha Stewart! If only I were worth half what she is worth!:)

Here is the dip...

2 cans black beans drained and rinsed
2 cans corn drained
1 red onion chopped (I only used 1/3 of an onion and minced. My mom's influence here)
5-6 tomaotes chopped
1-2 green peppers chopped
5-6 avocadoes diced
1 bunch cilantro minced (OK perhaps not quite minced)

Mix all together

Sauce:
3 lime juiced (ouch I could not have done more) I think I will try more next time
1 pkg Fajita seasoning mix (I measured it and it is just short of a 1/4 c, in case you buy this in bulk like me)
1 c. Italian salad dressing
salt and pepper to taste

Mix together (I made the sauce and put the avocados in it directly once diced to prevent browning) and pour over the rest of the ingredients. Stir together, chill. Serve with tortilla chips.

Creamy Cilantro Dressing

1- 16 oz. Green salsa with tomatillo as main ingredients (Like La Victoria type)
1 pkg. ranch dressing (dry)
1/2 c. sour cream
1/2 c mayo
1/2 c. buttermilk or regular milk with lemon juice
1 c fresh cilantro
2 garlic cloves fresh
1/2 tsp. Cayenne pepper
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/2 tsp. cumin
1/2 c sugar (I cut this by half)
few drops of Tabasco sauce (opt)

Blend together in a blender til smooth and creamy

Mojo Veggie Broth

This is for cooking meats and vegetables fondue style. I have been told you can also use this broth as a wine substitute in the cheese fondues. However I have never done this and if you notice the amount of salt in this baby I hesitate to try it until I make the fondue for me, myself, and I. My mom always said, "Never try new recipes on guests." I can not say I follow her advice faithfully but when I am in doubt I do!!!

5 1/2 c. warm water
Juice of 1/2 orange (about 2 Tbsp.)
Juice of 1/2 lime (about 1 Tbsp.)
3 Tbsp. finely chopped onion
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped carrot
1 Tbsp. finely chopped garlic
2 Tbsp. chopped fresh cilantro
2 Tbsp. kosher salt
1 Tbsp. freshly ground pepper

Whisk all together. In a fondue pot bring to a rapid simmer. Thread meat or vegetable on a fondue fork. Cook in the brother to the desired degree of doneness. Serve with your favorite sauce.

Green Goddess Sauce

3/4 c cream cheese (soft and cubed)
1/2 c milk
1/4 c sour cream
1/4 c finely chopped fresh parsley
1/4c " " " chives
2 Tbsp. minced white onion

Beat with a mixer for 1-2 minutes. Chill, covered, until serving time.

Blue cheese variation:

Same first 3 ingredients
Blue cheese to taste
salt to taste.