Real Recipes From Real Home Cooks ®

chocolate crepes, tnt

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

I made these today and they were awesome. My husband, who's French, loved them. I made the filling from scratch, but you could buy whipped cream in a can and heat up a jar of hot fudge sauce. The 1 1/2 cups hot fudge sauce is for the entire recipe.

(1 rating)

Ingredients For chocolate crepes, tnt

  • CREPES:
  • 1 cup flour
  • 3 tbsp. sugar
  • 1 pinch salt
  • 2 tbsp. unsweetened cocoa powder
  • 2 large eggs
  • 1 cup whole milk, warmed
  • 2 tbsp. butter, melted
  • FILLING:
  • 1 1/4 cups heavy cream
  • 1 tsp. vanilla extract
  • 2 tbsp. sugar
  • TOPPING:
  • 1 1/2 cups hot fudge sauce
  • 4 oz. sliced almonds, toasted

How To Make chocolate crepes, tnt

  • 1
    In medium bowl, mix together flour, 3 Tbsp. sugar, salt and cocoa. Add eggs, warm milk and melted butter and beat til smooth. Force batter through sieve and let batter stand at room temperature for 2 hours before cooking crepes.
  • 2
    If using a crepe maker, follow recommended directions. Otherwise, brush bottom of 6 inch thick bottomed skillet with butter. Add 2 Tbsp. batter, swirl pan to allow batter to cover entire bottom of pan thinly. Brown lightly on one side and turn with spatula to brown other side.
  • 3
    Turn onto paper towel to cool. Repeat with remaining batter. To store, put waxed paper between crepes and wrap in foil. Refrigerate up to 4 days or freeze. Allow to warm to room temperature before filling.
  • 4
    Whip cream with vanilla and 2 Tbsp. sugar. Fill each crepe with whipped cream, roll and place on serving dish. Drizzle with hot fudge and sprinkle with toasted almonds. Makes 16 to 20 crepes. A dessert fit for royalty. Crème de Colorado

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