So this morning I’m sitting here browsing sites on my computer to keep myself busy. Yesterday was my daughter’s 20th birthday. All she wanted to do was go skydiving, something that I haven’t mustered up the courage yet to do myself. Both my husband and son have gone together and now, this morning, my son has taken my daughter for a surprise skydiving birthday present at Archway Skydiving in Vandalia, Illinois (www.ArchwaySkydiving.com). To say the least I’m on pins and needles. They start at 10:30am and probably won’t get done until around 2:30pm.
So I’m browsing sites about food and happen to look online at The Daily Sauce, a local online food publication that I really enjoy. While browsing I happened to run across one of my all time favorite desserts that I’ve had out. It’s from the old Blue Water Grill that closed but is now being served at one of their sister restaurants Big Sky Cafe. I can’t believe it! I have tried for years to recreate this recipe and even asked for the recipe and here it is posted in The Daily Sauce. It’s the Chocolate Enchilada shown above.
I can only tell you that this dessert is WONDERFUL! Even when your stuffed, there’s always room for it. Since I have been a fan of this incredible dessert for years I just had to share it, if you didn’t have the fortune to view it for yourself.
Here’s the Chocolate Enchilada:
Oh and if you don’t want to tackle making it yourself, then get some friends together and I will teach you all how, in your kitchen, along with a Mexican Fiesta (see classes offered).
Courtesy of Big Sky Café’s Christine Craddock
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.
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.
3/4 cup water
3 1/4 cups granulated sugar
Juice of 1/2 lemon
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.
I guess while my son and daughter are skydiving I will whip up a batch for another birthday treat for when she gets home.