Serendipitys Chocolate Crepes Recipes

CHOCOLATE-STRAWBERRY CREPES

Steps:

• For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
• Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
• For the filling: Mix the jam and mascarpone in a small bowl until smooth.
• Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
• Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Spread half of the chocolate hazelnut spread on half of the crepe.
• Lay half of the strawberries on the chocolate spread.
• Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
• Repeat with the other crepe.
• Enjoy!

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.

SERENDIPITY'S FROZEN HOT CHOCOLATE

Steps:

• Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
• In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;

SERENDIPITY'S CHOCOLATE CREPES

Steps:

• In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated.
• In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes.
• Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool.
• Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate.
• There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.

SERENDIPITY CHOCOLATE CAKE

Steps:

• Cake.
• Preheat oven to 325* and butter the bottoms of 4 9-inch cake pans and line with parchment.
• Sift together the flour and baking soda. Cream the sugar and butter -- add eggs and vanilla to the butter mixture -- mix thoroughly. Add the dry ingredients in three parts -- alternating with the cold water -- mix completely -- Add the sour cream and melted chocolate. Divide the batter between the prepared pans. Bake for 30 to 40 minutes -- cool the cakes in their pans for 15 minutes -- the cakes will sink to half their height -- Remove from pans and cool completely.
• Frosting.
• Place chocolate in large mixing bowl. Heat the cream, sugar, and corn syrup just to boiling -- pour over the chopped chocolate -- slowly stir till smooth. Add vanilla and cool completely -- then add sour cream -- frost -- store covered at room temperature.

SCRUMPTIOUS CHOCOLATE CREPES

Steps:

• Combine flour, sugar, and salt together in a bowl. Add milk, eggs, and vanilla extract; mix well. Stir in water slowly until batter is very thin and no lumps remain. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Melt butter in a large skillet over medium heat. Spread a portion of the batter thinly, covering the bottom of the skillet. Cook until edges begin to brown, 3 to 8 minutes. Flip and cook until lightly browned, 2 to 3 minutes more. Spread a portion of chocolate-hazelnut spread on the crepe while still in the skillet; roll up and serve on a plate. Repeat with the remaining batter and chocolate-hazelnut spread.

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.