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chocolate cream crepes

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journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From a Hershey's cookbook.

►
yield 10 serving(s)
cook time 5 Min
method Pan Fry

Ingredients For chocolate cream crepes

  • chocolate cream (below)
  • apricot sauce (below)
  • 1/2 c
    milk
  • 2
    eggs
  • 1/2 tsp
    vanilla
  • 1/2 c
    plus 2 tablespoons all purpose flour
  • 1 Tbsp
    sugar
  • 1/8 tsp
    salt
  • 2 Tbsp
    butter, melted
  • FOR THE CHOCOLATE CREAM
  • 1/3 c
    unsweetened cocoa
  • 1/4 tsp
    salt
  • 1 can
    14 ounces sweetened condensed milk
  • 1/4 c
    hot water
  • 2 Tbsp
    butter
  • 1/2 tsp
    vanilla
  • 1 c
    heavy or whipping cream
  • FOR THE APRICOT SAUCE
  • 1 can
    17 ounces apricot halves
  • 1/4 c
    sugar
  • 4 tsp
    cornstarch
  • 1/4 c
    water
  • 1/2 tsp
    lemon juice
  • 1 Tbsp
    orange flavored liqueur

How To Make chocolate cream crepes

  • 1
    Prepare Chocolate Cream: Combine cocoa and salt in top of double boiler; gradually stir in sweetened condensed milk. Place over boiling water and cook, stirring constantly, until mixture is very thick. Gradually stir in hot water. Continue cooking 5 minutes, stirring frequently, until mixture thickens again. Remove from heat; stir in butter and vanilla. Cool to room temperature. Whip cream; fold into chocolate mixture. Chill thoroughly.
  • 2
    Prepare Apricot Sauce: Drain and slice apricots (reserve 1/2 cup syrup). Combine sugar and cornstarch in 2 quart saucepan; gradually stir in reserved syrup and the water. Cook over low heat, stirring constantly, until mixture thickens and just begins to boil. Add apricots and lemon juice; heat until fruit is warm. Remove from heat; stir in liqueur. Serve warm. (Sauce can be reheated over low heat.)
  • 3
    Combine milk, eggs, and vanilla in small mixer bowl; beat slightly. Combine flour, sugar, and salt in small bowl; add to egg mixture, beating until smooth. Blend in butter. Heat crepe pan or small omelet pan over medium heat; brush lightly with oil. Pour about 2 tablespoons batter into pan for each crepe; quickly tilt and spread batter evenly over bottom. Cook about 1 minute or until underside is golden brown. Loosen edges; turn and cook until lightly browned. Remove from pan. Place 3 tablespoons Chocolate Cream on each crepe; fold. Top with Apricot Sauce. Refrigerate leftovers.
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