CHOCOLATE CREPES | ALLRECIPES
Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!
Provided by Diane Meyer
Categories Breakfast and Brunch Crepes Sweet
Total Time 1 minutes
Prep Time 1 minutes
Yield 15 servings
Number Of Ingredients 14
Steps:
- Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
- Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
- Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
- Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
- Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.
Nutrition Facts : Calories 434.2 calories, CarbohydrateContent 41.2 g, CholesterolContent 108.8 mg, FatContent 27.6 g, FiberContent 1 g, ProteinContent 5.1 g, SaturatedFatContent 17 g, SodiumContent 205.5 mg, SugarContent 32.5 g
CHOCOLATE CREPES RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 10 servings.
Number Of Ingredients 22
Steps:
- For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.
Nutrition Facts : Calories 544 calories, FatContent 29g fat (18g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 56g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
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Category Breakfast and Brunch, Crepes, Sweet
Calories 215.7 calories per serving
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