This is a menu item we developed to incorporate desserts into teppanyaki cooking. We've added mascarpone cheese to the batter for a creamy texture. The chocolate sauce inside is made into a fondant chocolat, so it remains delightfully smooth even when heated. It's served with a scoop of cold ice cream on top of the warm batter to create a perfect combination.
▼Ingredients▼
Crepes Batter:
■ Whole Egg…1
■ Fresh Cream…50cc
■ Mascarpone Cheese…30g
■ Granulated Sugar…15g
Chocolate Sauce:
■ galbo (choco)…35g
■ Valrhona Extra Bitter Chocolate…15g
■ Unsalted Butter…40g
■ Granulated Sugar…40g
■ Flour…17g
■ Whole Egg…50g
■ Milk…5cc
■ Vanilla Ice Cream…As you like
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