Chocolate Crepe

My son loves crepes and if it's smothered with chocolate, all the better. I've never been able to make them turn out right, but he has perfected them ...

I've watched him make them and he attempts to teach me, but for some reason mine never taste like his. And oh, he has a lot more variety fillings. You can fill them with apples or other fruit, you can spread peanut butter and jelly, you can even sprinkle them with brown sugar and cinnamon and top it off with some nuts.

Yum! how does that sound for breakfast. And don't worry for you who fear carbs or fat. They can be modified to make them fit whatever diet plan your on at the time.

Here's one of his creations.

Chocolate Crepes

In my opinion this one needed to be a bit more browned, but I guess he was in hurry and couldn't wait for it to brown. He loved it nonetheless.

Here he is enjoying his crepe.

Eating a chocolate crepe.

And here are his half awake cousins enjoying a crepe.

Enjoying a chocolate crepe.

So here's a quick recipe:

Step 1:Heat 1 cup milk on medium heat (not boil). Add 4 tablespoons of butter. I like sweet cream butter. Turn off heat and let the butter melt.

Step 2:In a large mixing bowl add 3/4 cup flour, 1 tablespoon sugar, and a pinch of salt. Mix.

Step 3:In a separate bowl, beat 3 large eggs.

Step 4: In this step you have to add the milk mixture to your eggs, but you don't want to add the hot liquid all at once or you'll end up with scrambled eggs. You need to 'temper' the eggs. To do so, you'll add 1-2 tablespoons of the hot milk mixture to the egg mixture while you whisk the eggs. Than continue to slowly pour the remainder of the hot milk as you whisk.

Step 5: Slowly drizzle the egg and milk mixture into the dry mixture as you continue to whisk.

You should now have a smooth runny batter. Now you are ready to cook your crepes.

Heat a nonstick skillet on medium-low heat.

Use a small ladle to scoop the batter then drizzle the batter onto the skillet. Be sure to swirl the pan around until the batter covers almost the entire pan. Let the batter cook on one side before flipping. It's ready to flip when bubbles start to form on the surface and the batter pulls away from the side of the pan. Gently flip the crepe with a wide flat spatula, taking care to not tear the crepe. Now you may fill the crepe with the choice of your filling. Fold the crepe in half, then fold again.

Remove the crepe and place on a serving dish. Drizzle maple syrup over crepe or scoop fruit mixture. Dust with powdered sugar and serve.

Stay tuned for photos of the process.

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