Scrumptious Sunday: Mexican

Scrumptious Sunday Twelfth Edition

Hosted by Mercedes - http://mercedesrocks.wordpress.com/

This is a weekly meme for Sundays. A theme is given each week. You can include a list of the foods, original pictures, pictures you find, stories, how-to’s, recipes…Participants can also add what kind of scrumptious dinner they had on that Sunday or a previous Sunday. Please add your post link to Mr. Linky and leave a comment about your post here.

Theme for Scrumptious Sunday

Twelfth Edition

Sunday, May 18, 2008

~Mexican~

_____________________________________________________________________

Chocolate Enchiladas

3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Kahl?a Chocolate Pudding

Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.

Heat a nonstick crepe pan or saut? pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.

Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.

Preheat oven to 400 degrees F. Lightly butter a cookie sheet.

Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).

Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.