CHOCOLATE CREPES
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
Time 1m
Yield 15
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, Carbohydrate 41.2 g, Cholesterol 108.8 mg, Fat 27.6 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 205.5 mg, Sugar 32.5 g
DARKEST CHOCOLATE CREPE CAKE
The decorative nuts are dipped in caramelized sugar and hung in bat fashion-upside down-so the sugar streams and hardens into the best candy on the block.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 12
Steps:
- Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
- Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
- Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
- Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
- Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.
CHOCOLATE-CHERRY CREAM CREPES
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the 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. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
CHOCOLATE CREPES
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, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.
CREPES WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
- To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
CHOCOLATE CREAM CREPES
This is just the perfect after dinner delight! The perfect duo of coffee or tea and these has never tasted better! Wonderful for a romantic end to a wonderful evening! While these are made easier by the use of ready-to-use crepes, you may certainly make your own. Try slicing or cutting up fresh fruits, and decorate your crepes!
Provided by FLUFFSTER
Categories Sweet
Time 25m
Yield 10 crepes
Number Of Ingredients 9
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes, if using. Garnish with white chocolate curls, if desired.
Nutrition Facts : Calories 246.5, Fat 12.7, SaturatedFat 7.9, Cholesterol 46.1, Sodium 181.4, Carbohydrate 30.9, Fiber 1, Sugar 26, Protein 4.2
CHOCOLATE CREAM FILLING FOR CREPES
This is just the perfect after dinner delight! The perfect duo of coffee or tea and these has never tasted better! Wonderful for a romantic end to a wonderful evening! While these are made easier by the use of ready-to-use crepes, you may certainly make your own.
Provided by FLUFFSTER
Categories Sweet
Time 25m
Yield 10 crepes
Number Of Ingredients 9
Steps:
- BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
- PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
- SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
Nutrition Facts : Calories 253.4, Fat 12.8, SaturatedFat 7.9, Cholesterol 46.1, Sodium 181.6, Carbohydrate 32.5, Fiber 1.4, Sugar 27, Protein 4.4
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