Recipe courtesy of Laura Calder
Chocolate Crepes
- Level: Easy
- Yield: 12 crepes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 298
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 55
- Sodium
- 32
- Total: 35 min
- Active: 5 min
Ingredients
Crepes:
1 cup/250 ml milk
1 1/2 ounces/40 g 70-percent dark chocolate
1 tablespoon butter
2 eggs
1/4 cup/55 g sugar
1 teaspoon vanilla extract
1 cup/125 g flour
Chocolate Sauce:
8 ounces/225 g 70-percent dark chocolate, finely chopped
1 cup/250 ml 35-percent whipping cream
Banana, sliced, for serving
Strawberries, sliced, for serving
Sweetened cinnamon-flecked whipped cream, for serving
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.