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International desserts for the Winter Olympics: Hungarian chocolate laced crepes

International Desserts for the Winter Olympics: Hungarian Chocolate Laced Crepes
International Desserts for the Winter Olympics: Hungarian Chocolate Laced Crepes
Chef Larry Edwards/Casa de Cuisine

As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

Often overlooked by the snobbish culinary community, Hungary truly is a wonderful mecca for some outstanding foods and I think this incredible delight pretty much proves my point.

Here we have an incredibly rich crepe which is draped with a brandy infused dark chocolate. This pretty much exemplifies the term "easy elegance." This dish is very simple to prepare and will defintely have heads turning, lips smacking and tongues wagging.

You do want to use a very high quality of dark chocolate for this dish as the essence of the cocoa in the chocolate will greatly accentuate the richness, texture and taste of the crepes. And don't worry about making the crepes, they really are very easy. You can use either a crepe pan or a small non-stick skillet and yes, the first couple may turn out funky but then you'll have no problems.

Ingredients needed to make Hungarian Chocolate Laced Crepes (serves 4):

  • 2 eggs, beaten
  • 3 cups milk
  • 1 ½ cups flour
  • 1 Tbs. sugar
  • 1 tsp. salt
  • corn oil for frying
  • 8 ounces good quality dark chocolate
  • 1 Tbs. brandy
  • 2 Tbs. whipping cream


  1. In a medium bowl whisk together the eggs, milk, flour, sugar and salt until you have a batter. Set the bowl aside 15 minutes.
  2. Heat a small skillet or crepe pan over medium heat and brush with corn oil.
  3. Re-whisk the batter until smooth. Spoon enough batter into the pan to cover the bottom and once you start to see bubbles, turn it over and cook about 1 minute. Repeat this step with the remaining batter.
  4. Cool the crepes between pieces of wax paper (they must be cooled to complete the dish).
  5. In a small heat-proof bowl over simmering water (or a double-boiler) melt the chocolate completely.
  6. Into the chocolate stir in the brandy and whipping cream until smooth.
  7. Fold the flat cakes into quarters and layer them on a serving platter.
  8. Drizzle the chocolate sauce atop the crepes and serve.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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