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Delicious Chocolate Crepes Recipe

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On the weekends, my family and I love to have crepes for breakfast. Although I prefer savoury crepes, I do enjoy sweet crepes with fruit and whipped topping on occasion. The crepes with chocolate filling are just what you need.

The cocoa powder gives these crepes a nice bittersweet flavour. And the rich chocolate flavour takes them to a whole new level of decadence.

  • AP flour
  • Cocoa powder – I prefer to use dutch cocoa powder, but natural cocoa powder is fine too.
  • Sugar
  • Milk
  • Eggs
  • Salt and vanilla

Crepes without gluten, how to make them

You can use gluten-free flour in place of all-purpose flour. In particular, Bob’s Red Mill makes a great gluten-free flour that I frequently use. Buckwheat flour can be substituted for all-purpose flour if desired.

Crepes with vegan chocolate filling

Replace the milk with a plant-based milk. Oat milk (which is also my favourite milk to drink) is a favourite of mine to utilise.

Replace the butter with oil. Use a flavourless oil if possible (such as vegetable oil or canola oil). Avocado oil or olive oil are good alternatives.

You can use flax eggs as an alternative to regular eggs. Another option is to omit the eggs and replace them with an extra 1/4 cup of milk. It’ll still taste like chocolate crepes, but with less richness and more finesse.

Prepared in a bowl

Here’s how to blend the ingredients for a chocolate crepe batter that’s beautiful and smooth.

Put the sugar, salt, flour, and cocoa in a bowl and mix them together thoroughly with a whisk.

Whisk together the dry ingredients and around half a cup of milk. The mixture will not be smooth until enough milk is added and whisked in. Don’t try to force the blend. It’s imperative that there are no clumps.

Add the eggs and butter and whisk until the mixture is uniform. Blend in the remaining milk until well combined.

By combining the ingredients in this way, lumps in the crepe batter will be avoided. You need to let the batter a rest for at least fifteen to twenty minutes before using it.

Prepare with a blender or a stick blender.

This is the way I like to prepare crepe batter the most.

Milk, eggs, melted butter, sugar, and salt should all be placed in a large jug (blender jug) first.

Next, stir in the flour and cocoa powder. Crepe batter should be completely smooth, so blend or use a stick blender until it is. Check that there are no dry patches in the blender by scraping along the edges.

You should give the chocolate crepe batter a rest for at least 15 minutes before using it.

Chocolate crepes can be made in either a crepe pan or a wide, flat-bottomed skillet. Because I cook crepes so regularly, I do have a non-stick crepe pan.

A non-stick pan is what you need for successful frying. Also, have a broad spatula handy to turn the crepe halfway through cooking.

Amount of batter needed for each crepe

  • For an 8-inch pan, you’ll need around 3 tablespoons of batter (about 45 – 50 mL)
  • For a 10 inch pan, you’ll need around a quarter cup of batter (about 60 mL)
  • About a third of a cup of batter for a 12-inch pan (about 75 – 80 mL)

The skillet should be heated over medium-high heat. Put some oil or melted butter in the pan and let it heat up (my preference).

To get a uniform coating, add the desired amount of batter to the pan while simultaneously swirling the pan. This can be done quickly and uniformly with practise.

Crepes should be cooked over hot water until the edges are beginning to crisp. If you want to cook the crepe on both sides, use a silicone or rubber spatula to turn it.

To the extent your stove is turned up will determine how long it takes to cook. For the first side, it may take as little as 30 seconds. In my experience, cooking times of 30 seconds to 1 minute yield the best results.

Turn the chocolate crepe over carefully and quickly re-heat it. Crepes that have been cooked for too long risk becoming burnt or dry and crunchy.

Place the finished crepes on a wire rack or a plate coated with parchment paper.

The chocolate crepes are so good, you don’t even need anything else. Of course, a dollop of whipped cream dusted with sugar on top doesn’t hurt, too. Here are some suggestions for showcasing these chocolate crepes in different ways.

  • Crepes stuffed with fresh berries and whipped cream, made with chocolate crepes.
  • Crepes smothered in chocolate sauce, topped with whipped cream and fresh fruit (optional).
  • Crepes stuffed with whipped cream, banana slices, and shaved or melted chocolate, or drizzled with chocolate sauce.
  • Crepes filled with Nutella, sliced bananas, and whipped cream.
  • Crepes smothered in peanut butter whipped cream and chocolate sauce.
  • Fill chocolate crepes with a curd of passion fruit and top with a layer of cream cheese for a decadent dessert.
  • Mocha chocolate crepes are made by incorporating 1 tsp of instant coffee into the crepe batter.

For breakfast, I prefer crepes (and waffles) to pancakes any day. The chocolate crepes can be prepared in less time and with less effort than other breakfast options, such as waffles or pancakes. As a result, I’ve been making them more frequently.

Such pancakes are ideal for a lavish morning meal or a special occasion. Sunday afternoons are perfect for a dessert or a brunch.

Versatility is another strength of these chocolate crepes. Because they may be prepared in a blender or with a stick blender, they are also quick to prepare.

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