chocolate crepes, tnt
(1 rating)
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I made these today and they were awesome. My husband, who's French, loved them. I made the filling from scratch, but you could buy whipped cream in a can and heat up a jar of hot fudge sauce. The 1 1/2 cups hot fudge sauce is for the entire recipe.
(1 rating)
Ingredients For chocolate crepes, tnt
- CREPES:
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1 cup flour
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3 tbsp. sugar
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1 pinch salt
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2 tbsp. unsweetened cocoa powder
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2 large eggs
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1 cup whole milk, warmed
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2 tbsp. butter, melted
- FILLING:
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1 1/4 cups heavy cream
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1 tsp. vanilla extract
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2 tbsp. sugar
- TOPPING:
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1 1/2 cups hot fudge sauce
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4 oz. sliced almonds, toasted
How To Make chocolate crepes, tnt
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1In medium bowl, mix together flour, 3 Tbsp. sugar, salt and cocoa. Add eggs, warm milk and melted butter and beat til smooth. Force batter through sieve and let batter stand at room temperature for 2 hours before cooking crepes.
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2If using a crepe maker, follow recommended directions. Otherwise, brush bottom of 6 inch thick bottomed skillet with butter. Add 2 Tbsp. batter, swirl pan to allow batter to cover entire bottom of pan thinly. Brown lightly on one side and turn with spatula to brown other side.
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3Turn onto paper towel to cool. Repeat with remaining batter. To store, put waxed paper between crepes and wrap in foil. Refrigerate up to 4 days or freeze. Allow to warm to room temperature before filling.
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4Whip cream with vanilla and 2 Tbsp. sugar. Fill each crepe with whipped cream, roll and place on serving dish. Drizzle with hot fudge and sprinkle with toasted almonds. Makes 16 to 20 crepes. A dessert fit for royalty. Crème de Colorado
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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