Emeril's Chocolate Strawberry Crepes With Caramel Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is Sandra Lee's adaption of Emeril Lagasse's crepe recipe and is featured in one of Sandra Lee's Semi-Homemade Cooking cookbooks. Ingredients:
1 1/2 cups fresh strawberries, sliced |
1 tablespoon sugar (or more) |
2 tablespoons grand marnier |
6 french-style ready-made crepes |
6 tablespoons nutella (chocolate hazelnut spread) |
6 tablespoons whipped topping |
caramel sauce |
cocoa powder, for dusting |
Directions:
1. In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
2. Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
3. Roll crepe or fold in quarters.
4. Drizzle with caramel sauce.
5. Serve immediately with a dusting of cocoa powder.
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