Strawberry sushi crepe with minty chocolate sauce

Green tea infused Strawberry Carpaccio in Crepe Rolls with choco-wasabi paste and chocolate minty sauce

When my baby cry you would think she's the daughter of Luciano Pavarotti. Her capacity to keep high notes could fairly pass for a soprano soloist in any audition for opera. I couldn't blame her for I nourished her with my singing prowess during pregnancy. :-) It is the reason why, everytime I succeeded in making her sleep it is such a great relief for me (and probably for our neighbors too) and I do all the precautions to keep it that way. Sometimes I even unplug the phone to avoid waking her up from the noise of the incoming calls.

Unfortunately that day I was too late. The phone rang. Definitely it woke her up. I was torn between, answering the phone (probably scold that person at the same time) and taking my baby from her crib. Since I was angry I opted to pick up the phone. It was my husband. My anger transformed into worries because It's unusual for him to make calls at this hour. Then he blurted out the reason of his call, was to ask me if I would accept living back again in Japan for 2 or three years. Apparently there was a proposition for an expat job in Japan. Wow! Definitely I said yes. I love Japan and terribly miss my friends back there.A short stint there will be a great idea I thought.

That day I got so excited with this news that I saw everything already in Japanese color.

Strawberry Sushi Crepe with spicy chocolate paste and minty chocolate sauce

Sushi Crepe
250 g of flour
half a liter of milk
3 tbsps of oil
2 tbsps of sugar
a pinch of salt
3 eggs

In a bowl mix the egg with all dry ingredients. Add the oil. Eventually add little by little the milk. Continue mixing until the mixture becomes homegenous. Let it stand for a minimum of one hour. Cook over very hot crepe pan. Dust icing sugar over each crepe and roll delicately. Cut the uneven edges of the two sides. Eventually cut regular sizes for each rolled crepe. Then set aside.

Strawberry carpaccio in Mint and green tea infusion
250 g of strawberry
5 tbsps of hot water
1 tsp of green tea
8-10 leaves of mint leaves
2 tbsp of honey

Slice each strawberry lengthwise. In a small bowl mix the hot water with the green tea powder, honey and sliced fresh mint leaves. Pour over this mixture over the strawberry and let it infuse for minimum of 30 minutes. Insert the starwberry carpaccio in your sushi crepe.

Choco spicy paste
50 g of bitter dark chocolate
1 tsp of chili powder
1 tbsp of cold water

In bain marie melt the chocolate then add the chili powder. Turn of the heat then add one tablespoon of cold water this will make your thicken your chocolate mixture. Prepare this last as this have the tendency to harden when temperature is too cold.

Chocolate minty sauce
50 g of mint chocolate
2 tbsps of fresh cream

Melt the mint chocolate in bain marie and add slowly the fresh cream. Mixed continously until the mixture becomes liquid. Serve hot.

Dunk it here...