Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 20, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
New Classics
Print | Text-size: A | A | A
Big Sky Café's Chocolate Enchilada
By Katie O'Connor
Posted On: 08/01/2009   


Maybe it’s the chocolate crêpe. Perhaps it’s the liqueur-soaked whipped cream. Or the generous drizzle of caramel sauce. Whatever the reason, Blue Water Grill’s chocolate enchilada, which debuted over 20 years ago at the original Hampton Avenue location, is so popular that it survived the closing of the restaurant that created it. These days, you’ll find this sophisticated take on a sundae at Blue Water’s sister restaurant, Big Sky Café.
– Katie O’Connor

Chocolate Enchilada

Courtesy of Big Sky Café’s Christine Craddock

12 servings

12 chocolate crêpes (recipe follows)
Kahlúa whipped cream (recipe follows)
3 bananas, peeled and diced
12 large ripe strawberries, hulled and diced
½ large ripe pineapple, peeled and diced
1 cup bottled dark chocolate sauce
1 cup caramel sauce (recipe follows)
1 cup slivered almonds, toasted

• Fill each crêpe with 3 heaping tablespoons of Kahlúa whipped cream, then divide the fruits evenly between the crêpes.
• Roll up the crêpes enchilada-style, then drizzle with the chocolate and caramel sauces and sprinkle with the almonds.

Chocolate Crêpes

1 cup all-purpose flour
2 Tbsp. cocoa powder
1/8 tsp. salt
1 large egg
1 large egg yolk
2 cups whole milk, divided
2 Tbsp. melted unsalted butter, cooled

• Sift the dry ingredients into a large bowl and make a well in the center. Add the egg, yolk and 1 cup of the milk. Whisk until a smooth paste forms.
• Add the remaining cup of milk and the melted butter and whisk until smooth.
• Heat and lightly oil a crêpe pan or griddle to medium-high heat.
• Ladle 3 ounces of batter into the pan and swirl it into a circle.
• Cook until the edges become slightly dry, about 45 seconds. Use an offset spatula to loosen and then flip the crêpe. Cook for another 15 seconds and remove to a sheet pan.
• Repeat with the remaining batter.

Kahlúa Whipped Cream

1 cup heavy cream
2 Tbsp. granulated sugar
1 oz. Kahlúa

• In a mixer with a whip attachment, whip the cream and sugar. When almost at stiff peaks, stream in the Kahlúa.
• Continue whipping until stiff peaks form.

Caramel Sauce

3/4 cup water
3 1/4 cups granulated sugar
Juice of 1/2 lemon
Pinch salt
2 cups heavy cream, at room temperature
2 sticks unsalted butter, diced, at room temperature

• In a sauce pot, pour the water over the sugar. Do not whisk.
• Add the lemon juice and salt and cook over a medium flame until the mixture is a dark amber color.
• Remove from the heat and carefully whisk in the heavy cream (it will bubble and steam
• quite a bit).
• Place the diced butter in a large plastic or metal bowl.
• Once the cream is incorporated, pour the mixture over the butter and whisk until the butter is incorporated.
• Allow to cool.





Want to comment on this article? Login or sign up on Sauce.

SEARCH SAUCE
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004