Crepes are an excellent choice for Valentine's Day treats because they can be made ahead of time. Fill them with chocolate mousse, and they're even better. This recipe is from the archives, and I know you'll love seeing it with fresh eyes. Make a batch on Friday and enjoy them all weekend long! Happy Valentine's Day!
Basic CrepesYield: 12 to 15 crepes, 4-6 servingsYou will need:- 1 ½ cups whole milk- 2 large eggs- 3 tablespoons unsalted butter, melted- 1 cup all purpose flour- ½ teaspoon kosher saltadditional unsalted butter, for coating the pan
To Make aheadRefrigerate the batter for at least 2 hours or overnight.Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.
To prepareHeat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
Easy Chocolate MousseYield: 8 servingsYou will need:- 8 ounces semi-sweet chocolate, finely chopped- 1/2 teaspoon espresso powder- 2 cups chilled heavy cream
To prepare:Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
Art direction + Photography by Lesley GrahamRecipes + food styling by Meghan SplawnFlorals by Victory Blooms
