Amazing Chocolate Filled Crepes Recipe

Light, heavenly, chocolatey, tasting crepes with the most exquisite cream filling!

Prep Time 15

Cook Time 20

Total Time 35

mixing bowls
clear wrap
non-stick frying pan 8", crepe pan or heavy-bottomed stainless steel pan (if experienced in cooking crepes)
flipper
whisk and/or blender

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.

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.

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!

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 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!
Stir in a spoonful of crème fraîche to thicken and enrich the chocolate cream filling! Make this rich, cream fresh yourself.

After the chocolate ganache or whipped cream filling is made and cooled, add 1-2 tablespoons of Rum, Brandy, or other spirit you like. Yes, it will make the finished product thinner, so to maintain its thickness, start with more chocolate, or it can be added later after it has cooled, and be sure to let your ganache or chocolate cream cool completely in the fridge after all is well mixed. 😋

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