Best 2 Chocolate Dessert Crepes Recipes
Indulge in the delectable world of chocolate dessert crepes, a symphony of flavors that will tantalize your taste buds. These crepes are a culinary masterpiece, combining the richness of chocolate with the delicate texture of crepes, resulting in a heavenly treat. This article presents a collection of three extraordinary chocolate dessert crepe recipes, each offering a unique taste experience.
The first recipe is a classic Chocolate Crepes with Nutella Filling, a timeless combination that never fails to impress. These crepes are filled with a generous layer of velvety Nutella, creating a decadent and irresistible dessert. For those who prefer a more sophisticated flavor profile, the Chocolate Raspberry Crepes are an excellent choice. These crepes are filled with a luscious raspberry sauce and topped with fresh raspberries, resulting in a delightful balance of sweet and tangy flavors. Last but not least, the Chocolate Salted Caramel Crepes are a true delight for the senses. These crepes are filled with a luscious salted caramel sauce and sprinkled with a touch of sea salt, creating a harmonious blend of sweet, salty, and buttery flavors. Whether you're a chocolate lover or simply seeking an exquisite dessert experience, these chocolate dessert crepe recipes are sure to satisfy your cravings.
CHOCOLATE-ALMOND DESSERT CREPES
These fancy-looking delights are a sweet ending to a special-occasion meal. A tender crepe envelopes a rich chocolate filling. It's then topped with chocolate sauce, whipped cream and a sprinkling of almonds.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk eggs, milk and butter. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. , In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Refrigerate, covered, at least 30 minutes., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked,15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , Spoon filling down center of each crepe; roll up. If desired, garnish with fudge topping, whipped cream and almonds.
Nutrition Facts : Calories 320 calories, Fat 21g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 107mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
DESSERT CREPES WITH HOMEMADE CHOCOLATE SAUCE
These dessert crepes with homemade chocolate sauce and bananas are the perfect final touch to a fancy meal.
Provided by Naschkatze
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 58m
Yield 4
Number Of Ingredients 12
Steps:
- Sift flour and salt into a large bowl. Combine 1 1/4 cups milk, egg, and oil in a second bowl and beat until well combined. Add milk mixture to flour mixture and stir to combine. Set batter aside for 30 minutes.
- Melt 1 teaspoon butter in an 8-inch skillet over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide crepe onto a warmed plate. Repeat with remaining batter.
- Melt 2 teaspoons butter in a saucepan; stir in 1 tablespoon milk and hazelnut liqueur. Add confectioners' sugar and cocoa powder and keep warm over very low heat.
- Distribute crepes amongst plates. Add 1/4 of the banana slices onto each crepe and pour 1/4 of the chocolate sauce on top. Roll up crepe and fold. Dust with confectioners' sugar.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 47.1 g, Cholesterol 55.4 mg, Fat 9.8 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 4 g, Sodium 110.3 mg, Sugar 16.2 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use High-Quality Chocolate: The quality of your chocolate will make a big difference in the taste of your crepes. Use a good-quality semisweet or bittersweet chocolate.
- Don't Overmix the Batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
- Cook the Crepes Over Medium Heat: Cooking the crepes over medium heat will help them cook evenly without burning.
- Flip the Crepes Carefully: Crepes are delicate, so flip them carefully with a spatula.
- Serve the Crepes Immediately: Crepes are best served immediately after they are made. If you need to make them ahead of time, you can store them in the refrigerator for up to 2 days.
Conclusion:
Chocolate dessert crepes are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make perfect crepes every time. So get creative and experiment with different fillings and toppings to find your favorite combination.
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