Categories: pastry

Ingredients

• 2 large egg yolks
• 1/4 cup plus 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1 1/2 tsp. all-purpose flour
• 3/4 cup whole milk
• 1/2 cup chopped bittersweet or semisweet chocolate
• 1 Tbsp. finely chopped walnuts
• 12 6-inch dessert crepes
• 3 large egg whites
• confectioners' sugar
• 1 pint raspberries, and mint leaves for garnish
• Sauce:
• 1 pint raspberries
• 1/2 cup sugar
• 1 Tbsp. fresh lemon juice

Directions

1. In medium bowl, whisk together egg yolks, 1/4 cup of the sugar, cornstarch, and flour until blended.
2. In medium saucepan, heat milk until steaming, heat milk until steaming. Gradually whisk hot milk into yolk mixture. Pour yolk mixture into saucepan and return to medium heat. Whisk constantly until mixture boils. Whisk in chocolate. Reduce heat to low and whisk 1 minutes longer. Turn hot chocolate mixture into a bowl. Stir in walnuts until well blended. Cover and refrigerate until ready to assemble.
3. To make sauce, puree the raspberries, sugar, and lemon juice together in a food processor. Strain through a sieve, discarding seeds. Cover and refrigerate.
4. When ready to bake, bring the chocolate mixture to room temperature. Preheat oven to 350 degrees. Cover two large baking sheets with parchment paper. Arrange the open crepes on baking sheets. (The crepes can overlap slightly since they will be folded in half after filling.)
5. In medium bowl, beat egg whites until soft peaks form. Gradually add remaining 2 Tbsp. sugar, beating until well blended; fold in remaining whites.
6. Spoon 3 to 4 Tbsp. soufflé mixture on one side of each crepe; fold other side over soufflé.
7. Bake for 12 minutes. While crepes are baking, drizzle raspberry sauce on sic large dessert plates.
8. Remove crepes from oven and sprinkle with confectioners’ sugar. Arrange two crepes on each plate. Garnish with raspberries and mint leaves and serve immediately.

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