Best Chocolate Crepes With Cranberry Sauce Recipes

CHOCOLATE-STRAWBERRY CREPES

Steps:

• For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
• Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
• For the filling: Mix the jam and mascarpone in a small bowl until smooth.
• Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
• Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

CREPES AND HOT CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CHOCOLATE CREPES

Steps:

• Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
• Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
• Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
• Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
• Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

CHOCOLATE CREPES

Steps:

• For batter, place the first 9 ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour., Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour., For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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. When cool, stack crepes with waxed paper or paper towels in between. , Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired.