Best Chocolate Cream Crepes Recipes

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CHOCOLATE-CHERRY CREAM CREPES



Chocolate-Cherry Cream Crepes image

My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
Chocolate fudge ice cream topping and whipped topping

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months., Pipe filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. Drizzle with fudge topping and garnish with whipped topping. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 243mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.

ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE



Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce image

Make and share this Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
2 teaspoons sugar
2 teaspoons espresso powder
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
1/2 cup half-and-half
2 tablespoons honey
3 ounces semisweet chocolate, chopped
2 cups coffee ice cream
dark chocolate, curls
espresso powder

Steps:

  • In a small bowl whisk together the flour, sugar, espresso powder and salt.
  • In a blender combine the milk, water, melted butter, and eggs.
  • Pulse a few times to lightly blend.
  • Add the dry ingredients and blend until smooth.
  • Cover and chill-up to 1 hour.
  • Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
  • Pour 1/4 cup of the crepe batter into the pan.
  • Quickly tilt pan in all directions so batter covers pan with a thin coat.
  • cook for 30 to 35 seconds.
  • Carefully lift crepe with a spatula and turn.
  • Cook for an additional 30 seconds.
  • Place cooked crepe on a towel.
  • Repeat with remaining batter.
  • Makes 12 crepes.
  • In a small saucepan over medium heat combine half-and-half and honey.
  • Cook for 3 minutes, stirring often.
  • Remove from heat and add the chopped chocolate.
  • Stir until melted and smooth.
  • Fold each crepe in half, fold in half again.
  • Place each crepe on a plate.
  • Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
  • Top with chocolate curls and dust with espresso powder.

Nutrition Facts : Calories 267.9, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 146.6, Carbohydrate 32, Fiber 2.6, Sugar 14, Protein 7.3

CREPES WITH ICE CREAM AND CHOCOLATE SAUCE



Crepes With Ice Cream and Chocolate Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 Tbs. canola oil
1 cup flour
1/2 tsp. salt
2/3 cup chocolate chips
1/2 cup heavy cream
1/4 cup sugar
1 pint vanilla ice cream

Steps:

  • Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
  • To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.

CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE



Crêpes with Ice Cream and Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Low Cal

Yield serves 4

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 tablespoons canola oil
1 cup flour
1/2 teaspoon salt
2/3 cup chocolate chips
1/2 cup heavy cream
1/4 cup sugar
1 pint vanilla ice cream

Steps:

  • Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
  • Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
  • Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
  • Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
  • Food for Thought
  • Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.

CHOCOLATE CREAM CREPES



Chocolate Cream Crepes image

Provided by Food Network

Categories     dessert

Time 25m

Yield 10 crepes

Number Of Ingredients 9

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup cold water
1 (4-serving size) package instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup heavy cream, whipped
1 (4 1/2-ounce) package ready-to-use crepes (10 crepes)
Powdered sugar
1 1/2 cups sliced or cut up fresh fruit, such as strawberries, peaches, nectarines and/or kiwi fruit
White chocolate curls

Steps:

  • BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
  • PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
  • SPOON fruit over crepes. Garnish with white chocolate curls, if desired.

CHOCOLATE CREAM FILLING FOR CREPES



Chocolate Cream Filling for Crepes image

This is just the perfect after dinner delight! The perfect duo of coffee or tea and these has never tasted better! Wonderful for a romantic end to a wonderful evening! While these are made easier by the use of ready-to-use crepes, you may certainly make your own.

Provided by FLUFFSTER

Categories     Sweet

Time 25m

Yield 10 crepes

Number Of Ingredients 9

1 (14 ounce) can eagle brand sweetened condensed milk
1/4 cup cold water
1 (3 ounce) package instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup heavy cream, whipped
1 (4 1/2 ounce) package ready-to-use crepes (10 crepes)
powdered sugar
1 1/2 cups fresh fruit such as strawberries, peaches, nectarines and (sliced or cut up) or 1 1/2 cups kiwi fruits (sliced or cut up)
white chocolate curls

Steps:

  • BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
  • PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
  • SPOON fruit over crepes. Garnish with white chocolate curls, if desired.

Nutrition Facts : Calories 253.4, Fat 12.8, SaturatedFat 7.9, Cholesterol 46.1, Sodium 181.6, Carbohydrate 32.5, Fiber 1.4, Sugar 27, Protein 4.4

CREPES WITH CARAMEL ICE CREAM AND CHOCOLATE SAUCE



CREPES WITH CARAMEL ICE CREAM AND CHOCOLATE SAUCE image

Categories     Chocolate     Dessert

Yield 6 servings

Number Of Ingredients 12

2 cups whole milk
3 large eggs
2 tablespoons orange liqueur
1 1/2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
8 tablespoons butter, melted
Purchased dulce de leche or pralines and cream ice cream
Purchased chocolate sauce, warmed
Toasted slivered almonds
Whipped cream

Steps:

  • Blend first 6 ingredients in blender until smooth. With machine running, add flour 1 heaping tablespoon at a time, blending well after each addition. Blend in 4 tablespoons melted butter. Let batter stand 2 hours at room temperature. Reblend crepe batter. Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 2 generous tablespoons batter into skillet and swirl to coat bottom. Cook until bottom of crepe is light brown, about 30 seconds. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Fold each crepe in half, then fold in half again, forming triangle. Place 2 folded crepes on each plate. Top each crepe with 1 scoop ice cream. Drizzle with warm chocolate sauce. Top with almonds and whipped cream.

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