Chocolate Dessert Crepes

  • Prep Time: 10 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 18-22 Crepes
  • About This Recipe

    “Use this crepe for an elegant easy dessert. Fill the crepe with whipped cream, fresh strawberries (or other fresh fruit), add some chocolate curls and there you are. Make these in advance – make the batter the night before and have it ready when you want to make them or better yet cook the crepes have wax paper between them, wrap in plastic wrap the foil and freeze them. They are good for 5 months.”

    Ingredients

  • 3eggs
  • 1cupflour
  • 2tablespoonssugar
  • 2tablespoonscocoa
  • 1 1/4 cupsbuttermilk( if you don’t have buttermilk use regular milk and add 1 tbs fresh lemon juice)
  • 2tablespoonsmelted butter
  • Directions

  • Put all the ingredients in your blender, blend 1 minute.
  • Scrape down the sides, blend a few seconds or until smooth.
  • Refrigerate 1 hour.
  • To Cook:.
  • A- Use upside down crepe pan and follow instructions OR.
  • B-Use a non stick skillet-you do not need oil or other fat on the pan.
  • Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.
  • Reviews

  • “Bergy, thank you for helping me rediscover a favourite recipe! We used to make chocolate crepes all the time until I lost my recipe card. These little gems have now filled the gap in my collection and they are oh so yummmmmy! We have eaten them several times with ice cream but they are also good with fresh fruit piled on top. They are very easy and quick to make as well. “

  • “Very yummy! I had never made crepes before but decided to take these to a family potluck. I filled them with strawberries that had been tossed with sugar and chilled over night. We topped them with cool whip. They were a huge hit. Even my mom, who doesn’t like anything that anyone else makes, loved them and had seconds. Thanks for the great recipe.”

  • “OMG (as the kids say) I made these for a staff breakfast and boy, did they go.I added a pinch of salt and a dash of almond flavoring.Easy to get out of pan & cool on cake rack.By the end of breakfast we were out of fruit so we stuffed with the cream cheese left over from bagels & drizzled with choc. sauce.”

  • “Very good cocoa taste.It is not sweet at all in my opinion, but with a little strawberry syrup and whipped cream, they are just great.”

  • “I like the buttermilk in your recipe. it really makes a different. I spread nutella on them, then fold it, add fresh fruits, drizzle with chocolate syrup, sprinkle with powder sugar and a scoop of vanilla ice cream.Delicious!”

  • “Easy, yummy and elegant! A perfect dessert to impress. Although, the maker should keep in mind that it does take some time to assemble if you are serving a large group.”

  • “Very good crepes. What a great idea. I love the buttermilk in these. Easy enough to make anytime. The amount of chocolate and sugar was just right for us. Served with whipped cream and fresh raspberries. Thanks Bergy for another fantastic recipe.”

  • “Delicious & easy! I served with vanilla ice cream inside and drizzled chocolate & mixed berries on top. They looked quite gourmet and really impressed my dinner guests. Thank you for the recipe!”

  • “These were wonderful.(Bananas, strawberries, pears — and a lot of other things! — go great in them.)I followed the recipe exactly, and then on a whim, decided also to make a twist on regular crepes by using this same recipe minus the cocoa.Some may wrinkle their noses at the non-traditionalism of buttermilk in plain crepes, but we all thought it was great both ways!Thanks for a keeper that’s elegant as well as quick and simple. :-)”

  •