Choc Crepes with Gelato

Crepes:

Ingredients:

• 2 eggs, beaten
• 1 1/2 cups milk
• 3/4 cup + 1 tbsp flour
• 1/4 cup unsweetened cocoa
• 1/4 cup granulated sugar
• 1tbsp butter, melted
• 1/2 tsp almond extract

Method:

Stir together flour and cocoa, mixing well. Set aside. Whisk together eggs, milk, sugar butter, and almond extract. Add flour mixture to egg mixture, whisking until smooth.

Pre-heat omelette pan over medium heat, when hot, pour in about 3 tbsp batter. Swirl to evenly coat pan. Cook until crepe has a dull finish. Carefully loosen edges then remove to a plate lined with paper towels. Repeat. And cool.

Makes 18-20 crepes

Perugina Italian Chocolate Sauce:

Ingredients:

• 3.5 oz bar Perugina Dark Chocolate, broken into pieces
• 1/2 cup whipping cream

Method:

In small saucepan heat cream to almost boiling.
Remove from heat and add chocolate pieces.
Stir until smooth.

Makes about 3/4 cup



Additional ingredients:
Pistachio Gelato
Belgian Milk Chocolate Gelato
Double Dark Chocolate Gelato
Fresh Raspberries
Chopped roasted and Salted Pistachios
Cocoa and powdered Sugar for Dusting


To assemble:
Fill each crepe with 1 small scoop of each gelato, fold to close in a triangle shape if desired.
Place on a plate drizzled with chocolate sauce.
Place crepe on top. Sprinkle with chopped pistachios and fresh raspberries.
Dust with sugars if desired.
Serve Immediately