11499 Milk Chocolate Crêpe Terrine 50 mins 50 mins 8 to 10 servings Mon Mar 03 12:17:00 -0800 2008 Wed Jun 17 15:56:40 -0700 2009 Medium French Licensed http://www.chow.com/recipes/11499 Wed, 17 Jun 2009 22:56:40 GMT Heaven for crêpe-lovers Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes. With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s new book, Terrine, has no faults.

What to buy: Vanilla sugar is granulated sugar that’s been perfumed with vanilla beans and seeds. It can be purchased at specialty food shops, or, to make your own, just bury scraped vanilla beans and their seeds in your sugar and store in an airtight container. A sachet is roughly equal to 2 teaspoons.

This recipe was featured as part of our Terrines Made Easy story.

Photo Credit: Charlotte Lascève

]]>
  • To make the batter, beat the eggs well, then add the vanilla sugar and flour. Gradually stir in the milk and 200 ml / 7 fl oz (scant 1 cup) water. Finally, stir in the melted butter and the sunflower oil. To make the chocolate sauce, put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
  • Cook the crêpes in a non-stick pan (skillet), making sure that they are very thin. Set aside in a warm place. When they are all cooked, brush them with the chocolate mixture and stack them on top of each other. Serve warm.

    • Beverage pairing: Dow’s Fine Ruby Port, Portugal. Port is always a good match for chocolate desserts, and you can generally go with either a tawny or a ruby. For this, a ruby port might be more refreshing. Ruby ports can be rich and dense as in a vintage or vintage-style, or they can be lighter and less substantial, designated by the simple term ruby on the label. In the case of this light and pretty terrine, the latter is a better choice. Served slightly chilled it will offer a refreshing wash after each bite of terrine.

    Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com

    ]]>     http://www.chow.com/assets/2008/02/choc-crepe_290.jpg Stéphane Reynaud 54 Sweet/Dessert For the crêpe batter::

    ]]>     3 eggs

    ]]>     298 1 sachet vanilla sugar

    ]]>     300 g / 11 oz (2 3/4 cups) plain (all-purpose) flour

    ]]>     400 ml / 14 fl oz (1 3/4 cups) milk

    ]]>     25 g / 1 oz (2 tablespoons) butter, melted

    ]]>     1 tablespoon sunflower oil

    ]]>     For the chocolate sauce::

    ]]>     200 g / 7 oz milk chocolate, broken into pieces

    ]]>     100 ml / 3 1/2 fl oz (scant 1/2 cup) double (heavy) cream

    ]]>     20 g / 3/4 oz (1 1/2 tablespoons) butter

    ]]>     279 Pinch of ground cinnamon

    ]]>     75 Pinch of ground ginger

    ]]>     384 easy 695 quick 435 vegetarian 1619 omnivore 744 indulgent 776 fun 2166 kids 9636 adults 2747 make ahead 755 travels well 680 impressive 4261 feed a crowd 11294 house guests 273 party 1046 cold weather 1026 hot weather 11914 terrine 6225 stéphane reynaud 131 chocolate