CREPE CHOCOLATE RECIPES
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.
CRÊPES WITH CHOCOLATE FILLING RECIPE | EAT SMARTER USA
The Crêpes with Chocolate Filling recipe out of our category Crepe! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 2 hours
Yield 4
Number Of Ingredients 16
Steps:
- For the batter, mix the pastry flour, sugar, cocoa powder, salt, eggs, and butter. Gradually add the milk while stirring with a whisk. Let the batter rest for 1 hour.
- Heat a large pan with a little bit of butter. While it melts, stir the mineral water into the batter. Pour a small ladle of the batter into the pan and tilt so that it is distributed evenly over the entire bottom of the pan. Flip the crepe, finish cooking, remove and let cool. Repeat the process until all the batter is used.
- For the filling, chop the chocolate coarsely and melt together with the espresso over a hot (not boiling) water bath. Remove from heat and let cool. Separate the eggs, beat the egg yolks with the vanilla sugar over the hot water bath until thick and frothy and the sugar has dissolved. Beat the cold cream until stiff.
- Beat the egg whites with the sugar until stiff. Stir the egg yolk mixture into the chocolate with a whisk. Quickly fold the whipped cream into the chocolate mixture, before it solidifies. Fold in the egg whites gently. Spread each crepe with some chocolate cream and fold or roll up. Serve sprinkled with cocoa and cinnamon sugar.
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