Milk Chocolate Crêpe Terrine
With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s 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
For the crêpe batter:
- 3 eggs
- 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
- Pinch of ground cinnamon
- Pinch of ground ginger
- 1To 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.
- 2Cook 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
This recipe, while from a trusted source, may not have been tested by the CHOW food
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