VDay Dessert Recipe: Chocolate Walnut Crepes!

The big day is *just* about upon us – so what to do if you haven’t prepared?  How about whipping up this delicious dessert for your sweetheart?  This delicious dessert recipe from Lidia Matticchio Bastianich will banish all thoughts of stale chocolates and chalky candies…  until next year, that is.

CREPES WITH CHOCOLATE AND WALNUTS
From cookbook “Lidia’s Italy”

Makes a dozen palacinke, serving 6 or more

For the palacinke:

• 2 eggs
• 2 cups water
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• ⅓ teaspoon salt
• 2 cups flour
• 8 tablespoons melted butter or more
• Finely grated zest of 2 lemons
For serving:

• 10 ounces excellent bittersweet or semisweet chocolate (12 ounces, or more, for extreme chocolate lovers)
• 1 ½ cups walnuts, toasted and coarsely chopped
• 1 cup heavy cream, chilled (plus sugar to taste)
Recommended equipment:

• A small ladle (⅓ cup volume or slightly larger)
• A 7-inch crepe pan or a non-stick skillet, 7-inches wide on the bottom
To make the palacinke batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. Sift the flour on top, a bit at a time, whisking each addition until smooth. Drizzle in 4 tablespoons of the melted butter, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Finally, whisk in the lemon zest. Put the remaining 4 tablespoons of melted butter in a small cup and keep it warm.

Break or chop the chocolate into small pieces and put them a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth and keep it warm, in the water, off the heat.

Set the crepe pan or skillet over moderate-high heat until quite hot. Pour in a couple tablespoons of butter, quickly swirl it all over the pan bottom, then pour excess butter back into the cup, leaving the bottom lightly coated with sizzling butter. (If the butter doesn’t sizzle, heat the pan longer before adding the batter). Immediately ladle in a scant â…“ cup of batter, tilt and swirl so it coats the bottom, and set the pan on the burner.

Lower the heat to medium and cook the palacinka for a little less than a minute, until the underside is lightly browned in a lacy pattern. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned, then remove it to a warm platter. Heat the empty pan briefly, then rapidly coat it with butter, fill it with batter and cook another palacinka. Repeat the sequence, stacking up the finished palacinke on the platter, until all the batter is used up.

Fill and serve the palacinke as soon as possible, while fresh and warm. Keep the platter in a warm spot and cover the stack with a tent of foil or a large bowl turned upside down. Whip the heavy cream, unsweetened or with sugar to taste, to soft peaks. Stir the melted chocolate and reheat it if necessary so it is smooth and warm.

Take one palacinka off the stack and place it with its lacy-patterned side down. Spoon a generous tablespoon (or more) warm chocolate in the center of the pancake and spread it over the palacinka, leaving an inch wide border uncoated. Scatter a spoonful of chopped walnuts on the chocolate layer then fold the round in half, hiding the fillings, and fold again into a plump quarter-round.

Fill and fold all the palacinke the same way. For each serving, place two rounds, overlapping, on a dessert plate, heap some cream on top, scatter some nuts on top of the cream and drizzle warm chocolate in streaks and squiggles over the palacinke and the plate.

© 2010 Lidia Matticchio Bastianich, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

Author Bio
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com