chocolate crepes

Chocolate Crepes

Chocolate Crepes with Strawberries

If you are looking for a special dessert for Valentine’s Day, you might want to make these chocolate crepes. I love crepes and this recipe is one of my favorites. The chocolate crepes pair nicely with fresh berries.

If you haven’t made crepes, this might be just the reason to start.

I often make a double batch of the crepes, then freeze some, between layers of wax paper. That way I can have crepes whenever I want.

Truth is, you can fill these crepes with all sorts of stuff. I had fresh strawberries, so that is what I used. Ice cream would make a nice filling, too. A mix of berries would also be fun.

I added some Kahlua to the batter for a little extra flavor and it worked out just great.

 

 

Here is the recipe.

Chocolate Crepes

1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.

Strawberry filling: I just sliced a couple of cups of strawberries and added a little sugar- about 1/4 cup, a teaspoon of vanilla plus a dash of cinnamon.
When filling the crepes, I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.

Chocolate Crepes

Chocolate Crepe

Chocolate Crepe

After making dessert crepes the other day I decided to make a batch of chocolate crepes, too. I still had strawberries so that is what I used to fill them, along with some whipped cream. Truth is, you can fill them with all sorts of stuff. I had fresh berries so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great. Here is the recipe.

Chocolate Crepes

1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.

Strawberry filling: I just sliced a couple of pounds of berries and added a little sugar- about ½ cup- a tablespoon of vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.

Cooking the crepe

Cooking the crepe

Adding the berries

Adding the berries

Added some whipped cream, too.

Added some whipped cream, too.