Description
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Light, heavenly, chocolatey, tasting crepes with the most exquisite cream filling!
Ingredients
Units
Scale
For Crepe Batter
- 1 cup/100 gr plain flour
- 1 tbsp caster sugar
- a pinch of salt
- 2 large eggs
- 1 tbsp melted butter
- 1/3 cup water
- 1 cup (300 ml) 1 or 2% milk (semi-skimmed milk)
- oil for the pan
For Chocolate Filling
- 1 cup/6 oz/170 gr semi-sweet chocolate
- 3/4 cup/180 ml heavy whipping cream
Instructions
How To Make The Crepe Batter
- Mix dry ingredients, flour and salt in a bowl using a whisk.
- Make a well in the center, then add the eggs, melted butter, and the milk. Stir with the whisk until smooth.
- Rest the batter for at least an hour, over night is even better. This will give the flour time to absorb all the liquid.
- While it is resting you will have time to make the chocolate cream and let it cool following the instructions below. Do that now and come back for step 6.
- When the crepe batter has finished resting stir it again before cooking.
- Heat the pan (a good quality non-stick works well) to very hot.
- When the pan is ready brush it lightly with oil, quickly and pour in the batter, turning pan carefully to spread it around the sides.
- Cook until the edges start to curl and get crispy and the underside is light brown 2-3 minutes.
- Slide spatula (I use a long fish flipper) under the crepe and lift and flip quickly. No need to oil the pan again.
- When the first crepe is done place in an oven proof dish and keep it warm.
- Cook the remaining batter, only use a small amount of oil if necessary.
How To Make The Chocolate Ganache
- Chop or grate the chocolate into small pieces.
- Place chocolate in a heat-proof bowl.
- Heat the whipping cream in a pan on the stove or in a microwave for up to a minute (using a heat-proof bowl or glass measuring cup) be careful not to boil or overheat the whipping cream.
- Pour the whipping cream over the chocolate and let it sit a couple of minutes to melt the chocolate.
- Using a whisk stir the chocolate and whipping cream in a small circular motion getting larger as the two ingredients begin to mix together.
- Let the chocolate cool down to room temperature before adding to crepes.
- Go back to step 6 of How To Make The Crepe Batter.
How To Serve
- On the serving plate fold the crepe in half once to make a half circle, next fold the crepe in half again forming a pie shape.
- Then, lift the top two layers of the folded crepe place a spoonful of the chocolate ganache into each pocket.
- You can also spoon a dollop on top.
- The chocolate cream will ooze a little and form a most delicious chocolate smile beckoning you to take the first bite!
Notes
Tips
- Resting the batter is important as it will produce a quality thin crepe.
- Cook hot and quickly or the crepes may turn out rubbery if cooked on a too low heat or too long.
- Plan the preparation of the fillings and toppings ahead of time so the crepes don't sit too long waiting.
- Be patient, the first crepe made is never the best!
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Crepes
- Method: stove top
- Cuisine: French
Nutrition
- Calories: 578.52
- Sugar: 31.45
- Sodium: 137.55
- Fat: 35.95
- Saturated Fat: 21.43
- Carbohydrates: 59.17
- Fiber: 3.42
- Protein: 11.51
- Cholesterol: 155.94