Mexican Chocolate-Sauced Crepes

Mexican Chocolate-sauced Crepes

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Vicki Butts (lazyme)


This cinnamon orange chocolate sauce is great paired with whipped cream- or ice cream-filled crepes. You can make it ahead, refrigerate and reheat in the microwave to serve.

From The Best 50 Crepe Recipes.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 8
    dessert crepes, homemade or purchased
  • 8
    wedges ibarra mexican chocolate, cut into small pieces
  • 1 c
    heavy cream
  • 1/2 c
    heavy cream
  • 1 Tbsp
    brandy or dark rum

How to Make Mexican Chocolate-Sauced Crepes


  1. Heat chocolate and 1/2 cup heavy cream together over low heat until chocolate melts and mixture is smooth and creamy; stir in brandy.
  2. Spread a thin layer of chocolate sauce over each crepe, top with a little whipped cream and roll up crepes tightly.
  3. To serve, place crepe in a buttered, ovenproof serving dish. Top with remaining chocolate sauce and broil for 1 to 2 minutes to warm.
  4. Top with remaining whipped cream and serve immediately.

Printable Recipe Card

About Mexican Chocolate-Sauced Crepes

Course/Dish: Chocolate
Main Ingredient: Dairy
Regional Style: Mexican
Other Tag: Quick & Easy

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