Mocha Cheese Cake Brownies And Italian Stuffed Crepes by Zarnak Sidhwa

Ingredients For Mocha Cheese Cake Brownies:

• Butter  1/2 cup
• Cocoa powder  1/3 cup
• Caster sugar  1 cup
• Eggs  2
• Vanilla essence  1 tsp
• Flour  3/4 cup
• Salt  1/4 tsp
• Walnuts chopped 1/2 cup

For Topping:

• Coffee  3 tbsp
• Cream Cheese, softened  8 oz
• Egg, beaten 1
• Sugar  1/4 cup

Method:

1. For the topping: Beat cream cheese and egg, add sugar and coffee.
2. Chill topping well before baking.
3. For the brownie: Melt butter add cocoa, remove from fire n cool.
4. Beat eggs add sugar, vanilla essence, flour and chopped walnuts, salt mix and pour in greased and lined 9x9 pan.
5. Spread topping gently on top of the unbaked brownie base.
6. Swirl in some of the topping using a knife.
7. Bake for 30 - 40 minutes, cool well preferably overnight.

Ingredients For Italian Stuffed Crepes:

• Flour  8 oz
• Eggs  3
• Milk  8 fl oz
• Water  8 fl oz
• Oil  2 fl oz

For Filling:

• Spinach  1/2 kg
• Crumbled paneer  250 gm
• Egg  1
• Parmesan  50 gm
• Salt  to taste
• Nutmeg  a pinch

Method:

1. Mix flour eggs and milk and whisk add oil water and make a smooth batter for thin crepes, let stand for a while and then heat a crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don't stick.
2. For the Filling: Clean and wash the spinach, cook in a little salted, boiling water for ten minutes.
3. Allow to drain well, squeeze out excess water and chop finely together in a bowl with the beaten egg, parmesan, ricotta, some salt and a pinch of nutmeg.
   
4. Fill the crepes, roll up and arrange in a buttered, oven proof dish. Pour over a bechamel sauce and top with parmesan cheese.
5. Cook in the oven at 180 degree C for fifteen minutes.
6. Check they are crisp and brown on top before removing.