Print Options

Back to Chocolate-Almond Dessert Crepes >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate-Almond Dessert Crepes

 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
12 ServingsPrep: 15 min. + chilling Cook: 25 min.


  • 1-1/4 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 2 cups cold heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Chocolate fudge ice cream topping and whipped topping
  • 1/2 cup sliced almonds, toasted


  • In a large bowl, combine the milk, eggs and butter. Combine the
  • flour, sugar and salt; add to milk mixture and beat until smooth.
  • Cover and refrigerate for 1 hour.
  • Meanwhile, in a small bowl, sprinkle gelatin over cold water; let
  • stand for 2 minutes to soften. Add boiling water; stir until gelatin
  • is completely dissolved and mixture is clear. Cool slightly.

2 of 2

Chocolate-Almond Dessert Crepes (continued)

Directions (continued)

  • In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on
  • medium speed until well blended. Gradually beat in gelatin mixture.
  • Cover and refrigerate at least 30 minutes.
  • Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4
  • cup batter into the center of skillet. Lift and tilt pan to evenly
  • coat bottom. Cook until top appears dry; turn and cook 15-20 seconds
  • longer. Remove to a wire rack. Repeat with remaining batter,
  • greasing skillet as needed. Stack crepes with waxed paper or paper
  • towels in between.
  • Spoon or pipe chocolate filling down the center of each crepe; roll
  • up. Drizzle with fudge topping and garnish with whipped topping.
  • Sprinkle with almonds. Yield: 12 servings.
Nutritional Facts: 1 filled crepe (calculated without ice cream topping and whipped topping) equals 320 calories, 21 g fat (11 g saturated fat), 115 mg cholesterol, 107 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.