Chocolate Almond Dessert Crepes Recipes

DESSERT CREPES

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.

CHOCOLATE-ALMOND DESSERT CREPES

Steps:

• In a large bowl, whisk eggs, milk and butter. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. , In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Refrigerate, covered, at least 30 minutes., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked,15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , Spoon filling down center of each crepe; roll up. If desired, garnish with fudge topping, whipped cream and almonds.

ALMOND FLOUR CREPES

Steps:

• In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
• Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
• Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
• Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
• Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
• Repeat for the next crepes.
• To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.

CHOCOLATE ALMOND TIRAMISU CREPES

Steps:

• In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
• Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
• Set aside or chill if desired.
• Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
• Divide filling and place evenly down center of each crepe.
• One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
• Place each Lady Finger on top of filling down center of each crepe.
• Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
• Drizzle each with 1 Tbl. s/f chocolate syrup.
• Top each with a 1/4 cup s/f Cool Whip.
• Sprinkle each with sliced almonds.
• Top each with a fresh cherry.
• Sprinkle each with cocoa powder.
• Serve immediately.
• Serves 2-4.
• *If pits are not removed, please warn guests!