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 STRAWBERRY CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams
CHOCOLATE BANANA CREPES
Give your breakfast a fancy upgrade and make these chocolate-banana crepes from Delish.com.
Categories Chocolate-Banana Crepes crepe recipe pancakes brunch recipe French recipe banana breakfast weekend breakfast sweet breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender, combine milk, flour, sugar, salt, 1 teaspoon vanilla, eggs and melted butter. Blend until mixture is smooth and foamy. If possible, let batter sit for 15 minutes at room temperature (or up to overnight in the fridge).
- Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about one-quarter to one-third cup batter and swirl the batter to completely cover bottom of skillet. Cook until the bottom of the crepe is golden, 2 to 3 minutes. Using a rubber spatula (or chopsticks) loosen edge of crepe then quickly flip. Cook for 1 minute more then slide crepe out of skillet. Repeat with remaining batter, adding more butter or oil to the pan as necessary.
- Fold crepes into quarters. Drizzle with melted chocolate and top with banana slices.
MILLE CREPE CAKE RECIPE BY TASTY
Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar
Provided by Jody Duits
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
- In the same pot, warm the milk. Remove from heat.
- In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
- Gradually mix in butter and warm milk. Chill.
- On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
- Cool crepe. Repeat until all of the crepe batter is used.
- Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
- For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
- Spread over the crepe cake.
- Top with sifted powdered sugar (optional).
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams
CHOCOLATE BANANA CREPES
After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.
Provided by LYNNIE1979
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
- Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
- Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
- Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g
CHOCOLATE MOUSSE CREPES
Steps:
- For the mousse filling, melt the chocolate to 104 to 113 degrees F.
- In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.
- For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
- For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
- Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.
- Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
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 CREPE BATTER
Mmmmmm.....Chocolate! You can use these crepes in these decadent recipes: Recipe #355058, Recipe #355110, Recipe #355073 or Recipe #355112. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs, then add the buttermilk and vanilla and mix well by hand or in an electric blender. We use a blender because it mixes well and is easy to pour from.
- Sift the flour with the sugar and cocoa and slowly add to the egg and buttermilk mixture.
- Stir in the melted butter or vegetable oil and blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with strawberries inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with chocolate!
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
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.
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
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
GORDON RAMSAY'S CHOCOLATE CREPES RECIPE
Gordon Ramsay's chocolate crepes are an indulgent treat the whole family will love! They're bursting with a rich chocolate flavour. Serve with ice cream
Provided by Gordon Ramsay
Categories Dessert, Snack
Time 45m
Yield Serves: 6-8
Number Of Ingredients 17
Steps:
- For the crêpes, sift the flour, cocoa powder and salt into a bowl and stir in the sugar. Make a well in the centre and tip in the beaten eggs, melted butter, milk and vanilla extract. Whisk to combine the ingredients and form a smooth batter, but try not to overwork the mixture. Leave to stand or chill for at least 30 mins.
- For the chocolate sauce, break the chocolate into small pieces and place in a heatproof bowl over a pan of simmering water. Add the butter and honey and allow to melt, stirring from time to time. Remove from the heat and gradually whisk in the milk until you have a smooth sauce. If necessary, warm the sauce slightly before serving.
- For the crème chantilly, in a bowl, whip the cream with the icing sugar and vanilla extract to soft peaks. Cover and chill until ready to serve.
- To cook the crêpes, place a non-stick crêpe pan over a medium heat and add a knob of butter. When melted, tilt the pan so that the butter coats the base. Add a small ladleful of batter and swirl to evenly coat the base of the pan in a thin layer. Cook for about 1½ mins until the batter is set and golden brown underneath. Flip over to cook the other side for a minute. Transfer to a warm plate and wrap in a tea towel to keep warm. Repeat with the rest of the batter, stacking the crêpes interleaved with greaseproof paper in the tea towel as they are cooked.
- To serve, spread a layer of crème chantilly over one half of each crêpe, scatter with a few toasted almonds. Fold the plain half of the crêpe over the filling to enclose, then fold again into quarters. Place one filled crêpe
- on each serving plate and drizzle over the chocolate sauce. Scatter over a few toasted almonds, and if you wish, top with some candied orange zest.
Nutrition Facts : @context https
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