Serendipity's Chocolate Crepes
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
20 crepes
- Serves:
- 6-7
ingredients
- 5 large eggs
- 1 cup whole milk
- 1 tablespoon brandy or 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 1⁄2 cup chocolate syrup
- 1⁄3 cup all-purpose flour, sifted
directions
- In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated.
- In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes.
- Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool.
- Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate.
- There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.
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Reviews
-
Had a little trouble with the cooking process, but I am a virgin to crepes in all aspects! I substituted almond flavoring for the brandy or vanilla option, and it added that "little something" i think it was missing. I served them drizzled with chocolate sauce, marshmallow fluff whipped with cream cheese and fresh raspberries. My family LOVED them, even though they waited a few hours for me to figure out how to flip them! I finally mastered them by flipping a crepe onto a plate, flipped again to another plate, then back into the pan. I was pleasantly suprised to find them SUPER filling, but it made a nice smooth breakfast option.
Tweaks
-
Had a little trouble with the cooking process, but I am a virgin to crepes in all aspects! I substituted almond flavoring for the brandy or vanilla option, and it added that "little something" i think it was missing. I served them drizzled with chocolate sauce, marshmallow fluff whipped with cream cheese and fresh raspberries. My family LOVED them, even though they waited a few hours for me to figure out how to flip them! I finally mastered them by flipping a crepe onto a plate, flipped again to another plate, then back into the pan. I was pleasantly suprised to find them SUPER filling, but it made a nice smooth breakfast option.
RECIPE SUBMITTED BY
caffeine junkie
Waipahu, Hawaii