Chocolate Enchiladas
Chocolate Enchiladas
3/4 cup all-purpose flour
1/4 cup plus 2 Tbsp unsweetened cocoa powder
2 Tbsp granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Kahlua Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender & process for 1 min
Scrape down the sides of the container & process for 10 seconds
Transfer the batter to a towel & let rest in the refrigerate for 30 min
Heat a nonstick crepe pan or saute pan over medium-high heat for 1 min
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, & cook the pancake for about 2 min, until the top looks set but not dry & you can lift up the pancake with a rubber spatula & your fingers
Place the crepe cooked side up on a sheet of wax paper, & repeat with the remaining batter, for a total of 6 crepes
Stack the crepes between sheets of wax paper
Preheat oven to 400 deg 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 & place seam side down on the prepared cookie sheet
Repeat with remaining crepes & pudding
Cover & refrigerate (up to 1 day in advance)
Bake enchiladas for 5 to 7 min, just until warmed through
Serve immediately
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