Best 3 Crepes And Hot Chocolate Sauce Recipes
In this comprehensive guide, we will take you on a culinary journey to explore the art of making delectable crepes and a rich, indulgent hot chocolate sauce. Crepes, with their thin, delicate texture, offer a versatile canvas for both sweet and savory fillings. We will provide two delectable crepe recipes: a classic crepe batter that serves as the foundation for your culinary creations, and a buckwheat crepe batter that adds a unique nutty flavor and rustic charm.
Accompanying these crepes is a luscious hot chocolate sauce, a true symphony of flavors that elevates the crepe experience. Our hot chocolate sauce recipe blends dark chocolate, cream, and a touch of vanilla extract to create a velvety, decadent sauce that will tantalize your taste buds. Whether you prefer sweet or savory crepes, this hot chocolate sauce is the perfect finishing touch. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary adventure together.
CHOCOLATE CREPES
Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!
Provided by Diane Meyer
Categories Breakfast and Brunch Crepes Sweet
Time 1m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 41.2 g, Cholesterol 108.8 mg, Fat 27.6 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 205.5 mg, Sugar 32.5 g
HOT FUDGE SAUCE FOR CREPES
Use this hot fudge sauce recipe as a topping for Dessert Crepes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.
CHOCOLATE CREPES WITH RASPBERRY SAUCE
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour 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., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 202mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 6g fiber), Protein 7g protein.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the taste of your crepes and hot chocolate sauce.
- Don't overmix the crepe batter: Overmixing will make the crepes tough.
- Cook the crepes over medium heat: This will help them cook evenly without burning.
- Don't overcrowd the pan when cooking the crepes: This will prevent them from cooking evenly.
- Fill the crepes with your favorite fillings: There are endless possibilities, so get creative!
- Serve the crepes immediately with hot chocolate sauce: This is the best way to enjoy them!
Conclusion:
Crepes and hot chocolate sauce are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and steps, you can create a dish that will impress your friends and family. So next time you're looking for a sweet treat, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
