chocolate crepes, tnt
(1 RATING)
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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cook time
method
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yield
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
How To Make chocolate crepes, tnt
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Step 1In 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.
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Step 2If 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.
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Step 3Turn 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.
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Step 4Whip 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chocolate
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