crêpes au chocolaté
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.
Place them on the heated plate in the oven (covered with foil) as you prepare the others, or serve them as they come out of the pan, as you prefer.
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.
One option for a delicious filling:
Sour cream – 8 ounces
crème fraîche (or cream) – 4 ounces
Vanilla Extract – 1 teaspoon (or more to taste)
Confection sugar – 2 – 4 Tablespoons (to taste)
Whisk together. Add about a tablespoon per crêpe before folding or rolling.
(For a shortened, printer-friendly version, click here )
This chocolate crêpe recipe comes from Laura Calder, in French Taste, a lovely little cookbook.
How delicious isn’t this … your are some talent lady .. and you make it so fantastic on a plate.
If I had a restaurant I would talk you into … working for me, because I can’t do omelets or pancakes – .. and I don’t work with yeast … your china even match. This is total eye-candy.
Thank you dear Viveka! You CAN do pancakes – maybe you haven’t discovered you can, but you can! We should stand at the stove together…in 5 minutes you’d believe! 🙂
I have tried for years …. I can’t …. and I’m a chef – I think it’s a mental thing … I have a block somewhere about pancakes.
I’m world champion on souffles.
Would love to stand at the stove with you …. but you do the pancakes .. *smile
Yes, Viveka, I know all about mental blocks! It’s not that you can’t make them, it’s that your mind has told you you can’t and you believed your lying mind! (Believe me, I know all about that sort of thing!) : ) I still maintain, if we were cooking side by side, you’d soon be flipping crepes onto your own pretty plate!
You nailed … it’s so true – my mind has made it’s mind up.
I’m sure it will be able to do it … with you as my mentor.
Be aware … because maybe I take you up on the offer. *smile
What a delicious looking confection – you spoil your Mum. Lovely pics – no surprise there:)
Mums of a certain age deserve a good spoiling. (and for the record, I’m of that age…)
OMG – looks delicious – so want one!!! Have a Great Day:)
Would love to share!
Oh, Antoinette! You did it again! These look so so good… I can’t wait to try them. Thanks a lot for sharing 🙂
Thank YOU Giovanna!
Our berry season is just beginning and I can envision fresh strawberries tucked inside your scrumptious Chocolate Crepes! A marvelous recipe!
Ours is just heating up too! And we have probably 100 strawberry plants in our garden that are in full bloom now and the sun is shining…I can barely contain myself. 🙂
Count me in!
I am making these for me this weekend!
That’s the way, Sawsan! Enjoy!
Absolutely wonderful! Lucky mama 😀
Yeah, lucky! 😀
That looks really delicious! And the plate ware is really lovely!
Thanks so much sweet and gracious you! 🙂
Your mama is dying for some Oregon raspberries with whipped cream over chocolate crepes, can almost taste them. I still remember plain crepes with a lovely creamed chicken with mushrooms in a perfectly flavored sauce. (your photography is beautiful, too.) Much love, mama Sent from my iPad
Your dreams of oregon raspberries and whipped cream with chocolate crepes are nearly on your table mama…hang on! Much love back!
Such beautiful photos. Adore the plate! And, of course, the crêpes look grand, too.
What can I say? These look beautiful, tasty, maybe even healthy and I’m sure so satisfying.
Oh, definitely healthy! : )
Lovely photos Antoinette. I love that detailed red too it’s perfect for a special lady.
Ah, thank you much “bunny”!
Such a beautiful, well-photographed post, Spree. With a title like “crêpes au chocolaté”, you were sure to get my attention but your photos have me thinking of making a grocery run for some berries. These will surely spoil any Mom — as well they should. Mother’s Day is just about here. If you don’t spoil Mom now, just when do you plan to do it? 🙂
Exactly, John! But then again, if not now, we have every Other day I suppose. (Being a mom, I guess that’s a bit self-serving, but I’m sticking with it.) berries have been extraordinary and they’re showing no signs of slowing down so we’re on a berry rampage lately….I highly recommend it! (Thanks for the kind compliments too John!)
Reblogged this on rainydayme and commented:
What a beautiful photograph of your delicious crêpes!
Oh thank you so much “glorious”! 🙂
Mama, so beautiful! These photos are positively lovely, and berries and chocolate…what could be better?! You’ve always made such wonderful crepes. Lucky us.
I’m drooling!! I think I will wait till strawberry season to try this one out Spree. We have a crepe pan, and love using it, but to be honest we usually make savoury, remiss I know, but thanks to you I have strawberry pancakes on my mind and it’s nearly bedtime and months yet before my strawberries get into action !! Hope you have a super week, claire
Beautiful, Spree. I would totally love these for Mother’s Day. Offspring, are you listening? 😊
Oh gosh ! I hope that I am not too late to ask for a plate of these as I feel that they may have all been eaten by your fellow bloggers. This is a recipe to really wet the appetite and thanks so much for sharing Spree.
I feel like Oliver “please miss can I have some more?”
Can anything be better than crepes? Not in my mind. So delicate, so delicious. Thank you for sharing this recipe, Spree. I just know it will be placed in some of the other ones you treated us to, like the amazing chick pea soup.
These look so good — love your presentation!
Thank you so much, Sweet!
Your delicious looking and sounding crepes take me back to France where I had my last chocolate crepe. 🙂
They look very vry delicious!!
Gorgeous Plate ware!
Thank you. 🙂
These look divine… even 3 weeks later! I like the all milk crepe recipe. And all your options with the cinnamon scented whipped cream screaming at me. How about a Mexican chocolate crepe!
A fabulous idea Wendy!
I’ll have mine any one of the wonderful ways you’ve suggested spree! My daughter made me little crepes one year so this brings back such lovely memories:) I hope you were spoiled on Mother’s Day.. you are so loved I’m certain you had one of the best days ever! I’m just catching back up on blog reading and sooo happy to be here again!! I’ve missed you! xx
Hi dear friend! I apologize for not responding sooner. Yes, was a lovely Mother’s day and I know for you too! Life is awfully good for us in that way isn’t it?! I’ve missed you Smidge, lots!! xoxo
These look so beautiful with those pretty strawberries on top! I just brought home some peaches and I’ll bet they would be good on crepes, too. I’ve never tried my hand at making these and it’s on my to do list. I think chocolate ones would be perfect to start with!
Love fresh peaches on crepes Betsy! And chocolate’s always a good place to start. (and end.) : )
Looking at your beautiful pictures, I am positive that if I sat down to eat at your table, you’d never get rid of me…
and I’d like that very much Shimon!
Yumo!!! Perfect for Bastille day today x
mouth watering…. You should post a disclaimer. Do not read while hungry! 🙂
: ) that would have been the kind thing to do!
I DESPERATELY want these. 🙂 Can you post some? 🙂 Beautiful images too..
Thats what i would like for my breakfast tomorrow!
Oh I hope you got it! We’ve been away and I only just now read your comment. 🙂
Oh thank you so much!