CHOCOLATE CREPES
These chocolate crepes are made in the blender and ready in just 10 minutes! Easy, delicious and the perfect way to satisfy your chocolate cravings.
Provided by Jamielyn Nye
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a blender. Mix until batter is smooth (about 15-20 seconds). Refrigerate until ready to use.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned.
- Remove from heat and stack until ready to serve. Serve with your favorite toppings.
Nutrition Facts : ServingSize 2 crepes, Calories 233 kcal, Carbohydrate 30 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 275 mg, Fiber 1 g, Sugar 8 g
SCRUMPTIOUS CHOCOLATE CREPES
Ever since I first went to Paris, I've been in love with crepes. Here's a basic, delicious recipe that will have you craving for more!
Provided by philippe410
Categories Breakfast and Brunch Crepes
Time 45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 45.1 g, Cholesterol 51 mg, Fat 4.3 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 1.5 g, Sodium 60.8 mg, Sugar 21 g
CHOCOLATE CHERRY CREPES
One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth. , Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Nutrition Facts : Calories 433 calories, Fat 28g fat (14g saturated fat), Cholesterol 139mg cholesterol, Sodium 108mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 7g protein.
SIMPLE CHOCOLATE CREPES
Great sweet dessert crepes, definitely a crowd-pleaser. You could even make them for breakfast (a sweet way to start the day)!
Provided by LibraChick93093
Categories Breakfast
Time 25m
Yield 16-18 crepes, 16-18 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine flour, milk, eggs, sugar, oil, vanilla, and cocoa powder.
- Heat a lightly greased 6-inch skillet (or if you have a special crepe maker, use that).
- Remove skillet from heat and spoon in two tablespoons of batter. Lift and tilt to spread batter around pan.
- Return to heat, brown on one side.
- Invert pan over paper towels or napkins.
- Repeat until all the batter is used.
Nutrition Facts : Calories 73, Fat 3.1, SaturatedFat 1.3, Cholesterol 29, Sodium 19.3, Carbohydrate 10.5, Fiber 2.4, Sugar 0.2, Protein 3.5
CHOCOLATE CREPES
Steps:
- For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
- For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
- To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.
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.
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
A VERY DRAMATIC CRêPE CAKE
The double batch of crêpes makes this layered crêpe cake visually stunning. It's the ideal make-ahead dessert that's secretly easy.
Provided by Vallery Lomas
Yield Makes 1 cake
Number Of Ingredients 11
Steps:
- Combine the cake flour, sugar, eggs, milk, melted butter, orange zest, salt, and orange liqueur (if using) in a blender on low speed for 10 seconds. Increase the speed to medium for 10 seconds, then stop the blender and use a spatula to scrape down the sides and bottom. Blend on medium speed an additional 10 seconds. Let the batter rest, covered, at room temperature for 1 hour or in the refrigerator for up to 24 hours.
- Heat a 9- or 10-inch nonstick skillet over medium-low heat. When the skillet is hot, brush it lightly with melted butter. (You'll know the skillet is hot enough because the butter will sizzle and dance around the skillet.)
- Measure a scant ¼ cup of batter in the center of the skillet. Pick up the skillet by the handle and swirl in a circular motion so that the batter coats the bottom in an even layer, avoiding hitting the sides of the skillet (the batter will start to set immediately, so swirl quickly). It's okay if there are a few spots that the batter doesn't get to before it sets-just leave it be.
- Cook until the crêpe starts to brown around the edges and the bottom side is set, about 90 seconds. Use a spatula to loosen the edges, following the circumference of the crêpe. Then, carefully slide the spatula under the crêpe and flip. (If you're having a hard time flipping, let the crêpe cook a little longer.) It's okay if the crêpe folds on itself as you flip-just straighten it out.
- Cook on the other side until the crêpe is golden, about 60 seconds. Shake the skillet back and forth, then slide the crêpe out of the skillet onto a plate. Keep cooking and stacking, one crêpe on top of the next, adding more butter to the pan as needed. Continue until all the crêpes are cooked. (If you notice the crêpes getting darker and crisper as you cook, turn the heat down a notch.)
- Place 2 cups of the heavy cream in the bowl of a stand mixer or large bowl (if using a hand mixer). Whip on medium until soft peaks form, about 6 minutes. Fold the whipped cream into the cheat pastry cream until combined and smooth.
- Place a single crêpe on a cake plate or cake board. Measure a scant ¹⁄³ cup of the filling onto the crêpe and use a small, offset spatula or a butter knife to smooth it into an even layer. Place the next crêpe on top and continue layering until you are out of filling (you will have several crêpes left over, which are perfect for snacking while the cake chills).
- Wrap the cake in plastic and refrigerate for at least 6 hours so the filling can set.
- When ready to serve, whip the remaining ½ cup heavy cream in the bowl of the stand mixer fitted with the whisk attachment until medium-stiff peaks form. Dollop the whipped cream on top of the cake. Slice and serve like a traditional layered cake.
SERENDIPITY'S CHOCOLATE CREPES
These thin chocolatey pancakes are so easy to prepare. I tried to make it with my nephews, but they kept sticking their fingers in the chocolate syrup. I didn't have brandy, so I used Kahlua instead and they came out fantastic, but you could use vanilla extract. These crepes are great warm, and extremely versatile. Get creative!
Provided by caffeine junkie
Categories Breakfast
Time 40m
Yield 20 crepes, 6-7 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 7.9, Cholesterol 201.2, Sodium 163.5, Carbohydrate 23.4, Fiber 0.9, Sugar 10.9, Protein 8.5
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