inthekitchen
The Capital Crepe
This ultra-rich treat is perfect for chocolate
lovers. For crepe recipe see page 18.
INGREDIENTS
Chocolate Fudge
3 1/2 cups condensed milk
1 1/2 evaporated milk
3 oz cocoa powder,
unsweetened
3/8 cup butter, salted
2 tsp vanilla extract
Brownie Shortbread
Cookie Crumbs
1 cup unsalted butter,
room temperature
2/3 cup sugar
2 large egg yolks (extra large
preferably)
2 tsp vanilla extract
2 oz bittersweet or semisweet
chocolate, melted
2 cups & 2 oz all purpose flour
½ tsp salt
Garnish
Nutella, to taste
METHOD
Chocolate Fudge
1. Combine ingredients and
cook over medium heat until
mixture thickens and pulls
away from the sides, about 30
minutes.
2. Pour into a greased pan,
lined with parchment, and
allow to set, about 2 hours
Brownie Shortbread
Cookie Crumbs
1. Preheat oven to 350°F. Mix
flour and salt together.
2. Beat butter and sugar
together until creamy. Blend in
egg yolks and vanilla, then the
melted chocolate. Mix in the
flour in pulses until it forms a
dough.
16
3. Push the dough over the bottom of a pan with a spatula. Flour
your hands, then smooth out the dough. Chill for 30 minutes.
4. Bake the crust until just set, with a light brown crust on top,
about 15 minutes. Let cool, then break into chunks.
ASSEMBLY
1. Smear crepe with Nutella. Top with fudge and brownie chunks.
Yield 8 10” crepes
ciao! / apr/may / two thousand sixteen