Jul 152013
 

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.

Check out my web store, www.creolecajunchef.com

Coming soon Creole Cajun Chef Creole Spice

Enjoy!!!