serves: 6 servings
Every culture has some form of crepes in its cuisine. I ate them as a child, sometimes filled with just marmalade; rosehip marmalade was my favorite! On special occasions we filled warm crepes with chocolate. Two or three crespelle and a glass of goat's milk was my supper on many an evening.
6 ounces milk chocolate, chopped
1 cup walnuts, shelled, coarsely chopped
Make the crepes and keep them warm according to the directions.
Melt the chocolate in the top of a double boiler or a heatproof bowl placed over a saucepan of hot, not boiling water. Stir the chocolate often so it melts evenly. Remove the chocolate from the heat and stir in half of the walnuts.
Place a crepe lacy side down on the work surface. Spread a generous tablespoon of the chocolate mixture over half of the crepe. Fold the other half over the chocolate, and then fold the filled crepe in half to form a triangle. Repeat with the remaining crepes and chocolate mixture.
Arrange three crepes overlapping on each plate and top with a dollop of whipped cream. Sprinkle the crepes with the remaining 1/2 cup walnuts and confectioners' sugar. Serve at once.