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RECIPES
Chocolate Enchilada
Serves 12
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Courtesy of Big Sky Café’s Christine Craddock | Photo by Jonathan S. Pollack
August 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

INGREDIENTS

For the enchilada

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

For the 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

For the Kahlúa whipped cream

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

For the caramel sauce

3/4 cup water
3 1/4 cups granulated sugar
Juice of ½ lemon
Pinch salt
2 cups heavy cream, at room temperature
2 sticks unsalted butter, diced, at room temperature


PREPARATION

For the enchilada

• 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.

For the chocolate crêpes

• 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.

For the Kahlúa whipped cream

• 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.

For the caramel sauce

• 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.

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