Creme De Cacao Crepes Recipes

CHOCOLATE CREPES

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.

CHOCOLATE CREAM CREPES

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.

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth.
• Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat. Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes. Flip with a rubber spatula and cook until set, about 2 more minutes. Transfer to a baking sheet and let cool. Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes.
• Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool.
• Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth. Spread on the crepes, leaving a 1/2-inch border. Sprinkle with the coconut.
• Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips. Fold the crepes over the fruit to cover, then tightly roll up. Chill until firm, about 1 hour.
• Cut the crepe rolls into pieces. Thin the dulce de leche with 1 tablespoon water; serve on the side.

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.

BAILEY'S CREME DE CACAO COFFEE

Steps:

• Mix all the ingredients.
• Stir and enjoy.

FIGS DIPPED IN CREME DE CACAO

Steps:

• Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.

CRèME DE CACAO EGG CREAM

Steps:

• Fill four 10-ounce glasses with ice. Add 1/4 cup milk, 1/4 cup club soda, 2 tablespoons light crème de cacao and 2 tablespoons dark crème de cacao to each glass. Stir to blend; serve immediately.

CREME DE CACAO BALLS

Steps:

• Combine first 5 ingredients in a medium bowl and mix well.
• Shape into 1 inch balls and roll in powdered sugar.
• Store in refrigerator.