Chocolate crepes with port wine-infused Mission figs
Chef Mike Shackleford
Trelio restaurant, Clovis
Ingredients
Crepes
1/4 cup water
3/4 cup butter, cut into tablespoon-size pieces
8 oz. semisweet chocolate
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. salt
2 1/2 cups milk, room temperature
6 large eggs, room temperature
1 tbsp. pure vanilla extract
Mint sprigs, for garnish
Powdered sugar, for garnish
Hazelnut cream
1/2 cup hazelnuts, toasted and skins removed
10 tbsp. unsalted butter
3/4 cup powdered sugar
2 tbsp. heavy cream
Salt, to taste
Port wine Mission figs
1/2 bottle (1 1/2 cups) port wine
2 cups dried Mission figs, quartered
1/4 cup verjus (see note)
1/4 cup powdered sugar
Directions
For crepes: Heat water to boiling in a small saucepan over medium-high heat. Add butter, one piece at a time, whisking vigorously to combine after each addition. Remove from heat and slowly stir in chocolate until melted and completely incorporated.
Stir flour, sugar and salt together in a medium bowl. Whisk milk, eggs and vanilla together in another medium bowl; slowly pour into flour mixture, whisking constantly until smooth. Add chocolate mixture and whisk until smooth. Strain through a fine mesh strainer and refrigerate for 2 hours or chill in an ice bath to 38 degrees.
Lightly coat an 8-inch nonstick frying pan with melted butter; heat to hot over medium heat. Ladle 3 tbsp. batter into the center of the pan and swirl to coat the bottom with a thin layer. Reduce heat to medium-low and cook until bubbles form and crepe releases from pan. Flip once and finish for about 25 to 30 seconds. Remove from pan; set aside. Repeat with remaining batter to make about 24 crepes. (Crepes may be separated with waxed paper, stacked and frozen for later.)
For hazelnut cream: Process toasted hazelnuts in a food processor to the texture of coarse meal. Transfer to a medium bowl. Add butter, powdered sugar, cream and salt; stir until smooth.
For figs: In a medium saucepan, bring wine to a boil and simmer for 3 minutes. Add figs and simmer for 5 minutes more. Combine verjus and powdered sugar; whisk until smooth. Stir into hot wine mixture; heat and simmer for 2 minutes. Serve slightly warm.
To serve: Place 2 crepes onto each serving plate. Spoon 1 tbsp. hazelnut cream onto one-quarter of each crepe. Fold crepe in quarters and stack, overlapping slightly. Spoon a scant tablespoon of fig mixture over. Garnish with a mint sprig and sprinkle with powdered sugar.
Note: Verjus, the pressed juice of unripened grapes, is available at specialty food stores. You may substitute cranberry or pomegranate juice.
Serves 12