Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Chocolate Crepes
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- Level: Easy
- Total: 35 min
- Active: 5 min
- Yield: 12 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 298
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 35 min
- Active: 5 min
- Yield: 12 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 298
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 5 g
- Cholesterol
- 55 mg
- Sodium
- 32 mg
Ingredients
Crepes:
Chocolate Sauce:
Directions
- 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.
