Dessert Crepes With Homemade Chocolate Sauce Recipes

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CHOCOLATE CREPES



Chocolate Crepes image

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

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 cups whole milk
3 large eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
FUDGE SAUCE:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

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.

CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE



Chocolate Filled Crepes Covered with Strawberry Sauce image

Provided by Cat Cora

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 9

1/2 cup all-purpose flour
1 egg, beaten
1 cup milk, plus a dash
1/2 tablespoon butter
1 (4-ounce) package cream cheese
1/2 cup powdered cocoa
10 strawberries, sliced thinly
1 jigger Grand Marnier
1 tablespoon sugar

Steps:

  • In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
  • In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
  • Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.

CREPES AND HOT CHOCOLATE SAUCE



Crepes and Hot Chocolate Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon sea salt
2 cups whole milk
3 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon dark rum
Grapeseed oil spray, for the pan
Hot Chocolate Sauce, recipe follows
4 1/2 ounces chopped dark chocolate
2 1/2 cups water
1 3/4 cups granulated sugar
1 1/2 cups cocoa powder
1/2 cup heavy cream

Steps:

  • In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
  • To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
  • Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
  • Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CHOCOLATE DESSERT CREPES



Chocolate Dessert Crepes image

Use this crepe for an elegant easy dessert. Fill the crepe with whipped cream, fresh strawberries (or other fresh fruit), add some chocolate curls and there you are. Make these in advance - make the batter the night before and have it ready when you want to make them or better yet cook the crepes have wax paper between them, wrap in plastic wrap the foil and freeze them. They are good for 5 months.

Provided by Bergy

Categories     Dessert

Time 1h30m

Yield 18-22 Crepes

Number Of Ingredients 6

3 eggs
1 cup flour
2 tablespoons sugar
2 tablespoons cocoa
1 1/4 cups buttermilk (if you don't have buttermilk use regular milk and add 1 tbs fresh lemon juice)
2 tablespoons melted butter

Steps:

  • Put all the ingredients in your blender, blend 1 minute.
  • Scrape down the sides, blend a few seconds or until smooth.
  • Refrigerate 1 hour.
  • To Cook:.
  • A- Use upside down crepe pan and follow instructions OR.
  • B-Use a non stick skillet-you do not need oil or other fat on the pan.
  • Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.

Nutrition Facts : Calories 63, Fat 2.4, SaturatedFat 1.2, Cholesterol 35.1, Sodium 41.1, Carbohydrate 7.9, Fiber 0.3, Sugar 2.3, Protein 2.5

DESSERT CREPES



Dessert Crepes image

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Provided by ANN57

Categories     Breakfast and Brunch     Crepes     Sweet

Time 20m

Yield 8

Number Of Ingredients 6

4 eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g

DESSERT CREPES



Dessert Crepes image

I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!!

Provided by kittycatmom

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted (no substitutions please!!!)
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla (optional)
1/4-1/2 teaspoon cinnamon (optional)

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 156.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 106.3, Sodium 226.5, Carbohydrate 17.1, Fiber 0.4, Sugar 3.3, Protein 6.1

DESSERT CREPES



Dessert Crepes image

This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls of tempting fillings and rich, luscious sauces. Then let everyone choose his or her own combinations.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1 1/2 cups milk
2 tablespoons pure vanilla extract
1 tablespoon rum, brandy, or other liqueur
3 large egg yolks
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups sifted all-purpose flour
5 tablespoons melted butter
1/4 cup vegetable oil, for brushing pan
Lemon Curd
Hot Fudge Sauce
Ricotta-Macarpone Filling
Sauteed Pineapple Crepe Filling

Steps:

  • Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan.
  • Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
  • Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
  • Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm.

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