Chocolate Crepes, Tnt Recipe

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Chocolate Crepes, TNT

Lynnda Cloutier

By
@eatygourmet

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.


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Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chocolate