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Diets This classic dessert gets an upgrade when served in a chocolate crepe!
4 eggs
1 and 3/4 cups milk
1 teaspoon vanilla extract
1 and 1/2 cups Glicks Flour
1 tablespoon cornstarch
1/4 cup Gefen Cocoa
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 tablespoons Gefen Light Olive Oil or melted butter
8 ounces dairy heavy cream, whipped and set aside
8 ounces whipped cream cheese
1/2 cup Gefen Confectioner’s Sugar
1 tablespoon vanilla extract
3 tablespoons coffee liqueur
3/4 cup hot water
1 tablespoon instant coffee grounds, such as Gefen Nescafe
1/4 cup coffee liqueur
12 ladyfinger cookies
In a medium bowl, beat eggs, milk and vanilla. Stir in flour, cornstarch, cocoa, sugar and salt. Mix until well-combined. Let batter rest for 30 minutes.
Heat oil in a 10-inch crepe pan. Pour in 1/3 cup batter. Fry two to three minutes on each side or until firm. Remove from pan and set aside. Repeat with remaining batter. You should have 12 crepes.
Beat the heavy cream until stiff. Add cream cheese, sugar, vanilla extract and coffee liqueur. Fold to combine.
Dissolve coffee granules in hot water. Add coffee liqueur, stir to combine.
Lay a crepe on your work surface. Spread two tablespoons filling over the crepe. Dip a ladyfinger in the soaking liquid. Place at one edge of the crepe and roll up, tucking in the ends if you prefer. Repeat with remaining crepes. Serve at room temperature.
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