As full as life is these days, I didn’t want to miss the opportunity to share a special treat that a MOM might like. Besides, I promised a mom I would.
I’ve shared another crêpe recipe with you previously (“plain,” yet not-so-plain, and simply wonderful) – partly because of its versatility, savory or sweet, it remains our favorite.
Don’t misunderstand – today’s crêpe is no slouch! And it steps in to fill the cockles of a chocolate-lover’s heart…it might even be the one to make a Mom or Grandma swoon….if you aim for that sort of thing.
With a plateful of warm crêpes of chocolate, you’ll be faced with choices…What to pool inside? What to dribble over?
♥ A mixture of sour cream & crème fraîche, sweetened & flavored with vanilla, tucked inside (see below), and fresh berries toppled over…
♥ Or perhaps the yogurt of your choice, and then once again berries on top…
♥ Or even sliced bananas tucked inside and then a good dollop of cinnamon-scented whipped cream…and even an extra drizzle of chocolate…
♥ You might decide to roll them instead of folding them like hankies…
♥ You can dust the finished crêpes with either dark chocolate or confectioners sugar…or both…
For a dessert:
♥ Maybe you’d like to macerate your berries in melted raspberry sorbet first – you’ll know what to do with them from there…!
♥ You might like a softened vanilla ice-cream inside & a rich chocolate sauce dribbling over the edges of your hankies…
NOTE: Keep in mind that it’s best to prepare these at the very least one hour ahead of cooking. Two hours is better. Overnight, or a full day ahead, is great! This allows the flour molecules to become fully hydrated and the crêpes to become their tenderest.
Makes 12 – 8 to 9-inch crêpes
Butter - 1 Tablespoon
Bittersweet Chocolate - 1½ ounces (40 g) – chopped
Milk – 1 cup (250 mL)
Large Eggs – 2
Sugar – ¼ cup (55 g)
Vanilla Extract - 1 teaspoon
All-Purpose Flour – 1 cup (125 g)
Into a small to medium saucepan place the butter, chocolate and milk and gently heat, stirring occasionally, until the chocolate has melted. Remove from heat.
Using a medium-size bowl, beat the eggs with the sugar. Add the vanilla and then the flour. Now beat in the chocolate milk mixture, slowly at first to eliminate lumps from forming. Pour the mixture into a pitcher or jug. (If lumps are present, strain into the pitcher.)
Allow to sit for at least one hour. See NOTE above.
Check the consistency of your batter. It should be like a thin cream…add small amounts of milk, mixing thoroughly, until desired consistency is reached.
When it’s time to cook your crêpes, a non-stick skillet (8 – 10″) will work best. But any skillet of this size will work…they will just require a spraying or a buttering/oiling of the pan from time to time. Crêpes are better if they’re drier, but don’t let this stand in your way of a treat!
Heat the oven to 150°F (65°C) and place a plate inside. Place your skillet over medium high and allow it to come to temperature.
(Count on the first one or two crêpes being trials, just as in pancakes.)
Depending on the size of your pan, you’ll only need 1½ to a scant 3 Tablespoons of batter per crêpe. Once your pan has reached temperature, raise it off the heat and drop in the batter, tilting the pan in a circular motion so that it coats the bottom of the pan evenly. Any holes can be filled with a touch of additional batter. When the underside is cooked and the topside is mostly dried (only about 1 minute!) lift one edge with a butter knife, or a skinny spatula (or even your fingers) and flip it to finish the crêpe – 30 seconds or so.
These crêpes will freeze well if prepared ahead. Simply place parchment paper or waxed paper squares between them, and then placed in a freezer bag. Allow them to come to room temperature and then gently reheat them in a warm oven. Then fill and prepare as you like.