I am happy to share another recipe from Brennan’s Restaurant. Everyone knows that the most famous dessert from Brennan’s is Bananas Foster. However, they did a nice variety of crepes for desserts. This is my favorite.
1 pound room temperature Cream Cheese
5 tablespoons Sour Cream
2 tablespoons Sugar
1 tablespoon Vanilla
16 crepes See Recipe 12/12/11
1/2 cup sliced Almonds
2 cups Hot Fudge Sauce
1/4 cup dark Creme de Cocoa
2 cups Whipped Cream
In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla. Beat the mixture until smooth. Place 3 tablespoons of the cream cheese filling on one end of each crepe: roll the crepes, then refrigerate them until serving.
Spread the alomnds on a baking sheet and toast in a preheated 300 degree oven for 5-8 minutes. Let cool.
Stir the Creme de Cocoa into the warm hot fudge sauce. Place 2 crepes on each plate and spoon the liqueur-flavored chocolate sauce over the crepes. Top with whipped cream and tosted almonds.
Hot Fudge Sauce
4 oz unsweetened Chocolate
2 tablespoons Butter
2/3 cups boiling Water
2 cups Sugar
1/4 cup light Corn Syrup
Combine the butter and chocolate in the top of a double boiler over simmering water. Cook the mixture, stirring, until the chocolate has melted, then blend in 2/3 cup boiling water. When the mixture is smooth, add the sugar and corn syrup. Place the pan over diredt heat and bring the sauce to a low boil. Cover the pan, reduce the heat to low, then simmer an additional 2 minutes.
Serve immediately, or cover and refrigerate. To reheat the hot fudge, warm it over low heat.
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