Best Scrumptious Chocolate Crepes Recipes

SCRUMPTIOUS CHOCOLATE CREPES

Scrumptious Chocolate Crepes image

Ever since I first went to Paris, I've been in love with crepes. Here's a basic, delicious recipe that will have you craving for more!

Provided by philippe410

Categories Breakfast and Brunch Crepes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
⅔ cup white sugar
1 pinch salt
1 cup milk
2 eggs
1 teaspoon vanilla extract
¾ cup water
1 ½ teaspoons butter, or as needed
2 ½ tablespoons chocolate-hazelnut spread (such as Nutella®), or to taste

Steps:

Combine flour, sugar, and salt together in a bowl. Add milk, eggs, and vanilla extract; mix well. Stir in water slowly until batter is very thin and no lumps remain. Cover with plastic wrap and refrigerate for at least 30 minutes.
Melt butter in a large skillet over medium heat. Spread a portion of the batter thinly, covering the bottom of the skillet. Cook until edges begin to brown, 3 to 8 minutes. Flip and cook until lightly browned, 2 to 3 minutes more. Spread a portion of chocolate-hazelnut spread on the crepe while still in the skillet; roll up and serve on a plate. Repeat with the remaining batter and chocolate-hazelnut spread.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 45.1 g, Cholesterol 51 mg, Fat 4.3 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 1.5 g, Sodium 60.8 mg, Sugar 21 g

CHOCOLATE CREPES

Chocolate Crepes image

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 cups whole milk
3 large eggs
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
FUDGE SAUCE:
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional

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.

Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.