Monday, September 8, 2008

Sex on a Plate

Assuming, that is, you like, you know, sex. I lost my libido somewhere around 2005 and haven't seen it since. But considering how much my husband talks about it - it must be pretty good!

Also pretty good are homemade crepes with chocolate Grand Marnier sauce. I had never attempted crepes before, having been taken in by all the propaganda that says they're really hard to make. Bullshit! Obviously lies from the Pancake Council, who want us all enslaved to the thick, baking powder-enhanced slabs we've become so used to. Crepes are absurdly easy, and you can quickly cook up 2 or 3 for a quick snack and keep the batter in the fridge for later.

And besides, my goals for the week said nothing about delicious chocolate yumminess.


For the crepes:
2 cups all-purpose flour
4 eggs
1/4 teaspoon salt
2 1/4 cups milk
1/2 stick butter, melted

In a food processor or blender, mix together flour, eggs, and salt. Add milk and blend, then melted butter and blend. If batter has a few lumps, just pour it through a strainer into a plastic container and refrigerate for 1 hour.

Lightly spray a non-stick, 6 or 8 inch skillet with cooking spray (you will probably only do this once) and heat on medium high. When pan is hot enough to evaporate a drop of water on contact, pour a scant 1/4 cupful of batter into the pan and swirl to coat the bottom of the pan with batter. When the edges are brown and the middle is pocked with bubbles and no longer looks wet, flip using the thinnest spatula you have (I use an offset icing spatula). Cook for only a few seconds to lightly brown the second side, then flip onto a plate. Make as many as you desire and store the batter for later. The batter can officially be stored for 48 hours, but I've gone 3 days with no problems. If the butter separates in the fridge, just whisk it back in.


1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon Grand Marnier

Combine the chocolate chips and cream in a heavy saucepan and cook over medium low heat, stirring constantly until chocolate is all melted. Add Grand Marnier and stir. Sauce will firm up in the refrigerator, but only needs a few seconds in the microwave to melt.

The crepes can be folded on a plate and served with a little ice cream and sauce. I just roll 'em up and dip 'em.

Enjoy! If you, you know, like that sort of thing.

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