INGREDIENTS Malted Fudge Sauce 3 / 4 cup unsalted butter 9 oz bittersweet chocolate ½ cup chocolate malt Ovaltine ¼ cup cocoa powder 1 ½ cup brown sugar 1 ½ cups light cream pinch of salt 1 Tbsp vanilla extract Caramel Sauce 2 cups granulated sugar 1 / 2 cup light corn syrup 2 cups light cream 1 / 2 cup unsalted butter 1 tsp vanilla extract ¼ tsp salt Garnish Sliced almonds Vanilla ice cream
METHOD Malted Fudge Sauce 1. Combine butter, chocolate, Ovaltine, sugar, cream, and salt in a double boiler. 2. Heat to boiling, stirring until smooth. 3. Remove from heat, whisk in vanilla, and cool. inthekitchen
Snickers Crepe
This candy bar flavoured crepe is filled with caramel and malty fudge sauce. For crepe recipe see page 18.
Caramel Sauce 1. Melt sugar and corn syrup in a saucepan over medium heat. Stir until melted and beginning to colour. 2. Reduce heat to low and slowly add cream and butter. The sauce will bubble up. 3. Remove pan from the heat. Add vanilla and salt and mix until smooth.
ASSEMBLY 1. Drizzle crepe with fudge and caramel sauce. Top with ice cream and almonds.
Yield 8 10” crepes ciao! / apr / may / two thousand sixteen 15