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Chocolate Crepes Recipe
Chocolate Crepes Recipe photo by Taste of Home

Chocolate Crepes Recipe

Publisher Photo
If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert!
TOTAL TIME: Prep: 30 min. + chilling Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 45 min.
MAKES: 10 servings

Ingredients

  • 1-1/2 cups milk
  • 3 Eggland's Best Eggs
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 1/8 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup creme de cacao
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • FUDGE SAUCE:
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2/3 cup half-and-half cream
  • 10 mint Andes candies, chopped, optional

Nutritional Facts

2 crepes equals 544 calories, 29 g fat (18 g saturated fat), 122 mg cholesterol, 196 mg sodium, 56 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. For batter, place the first nine ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour.
  3. For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm.
  4. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into 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. When cool, stack crepes with waxed paper or paper towels in between.
  5. Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired. Yield: 10 servings.
Originally published as Chocolate Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p51

Nutritional Facts

2 crepes equals 544 calories, 29 g fat (18 g saturated fat), 122 mg cholesterol, 196 mg sodium, 56 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Chocolate Crepes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 22, 2014

wonderful dessert. will definately make again

MY REVIEW
Reviewed Jul. 17, 2011

Excellent recipe - I made it for a huge brunch I hosted at my summer chalet and they thought that i had catered the food! It was absolutely amazing and very professional. I am still getting compliments on it and my associates are contacting me until now asking me who catered those crepes.

MY REVIEW
Reviewed Feb. 15, 2010

Delicious, and not overly sweet or heavy, however I did substitute Neufchattel for the cream cheese, evap milk for the half and half, and 2% milk for whole milk. I suggest making the fudge sauce just before cooking the crepes. Mine had to set warm for a while and got gloppy.

MY REVIEW
Reviewed Jan. 21, 2010

way to go girl.thanks for the choclolate crepe recipe. i have a large crepe book but no chocolate . thanks again Betty

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