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Chocolate Crepes

 Chocolate Crepes
If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert!
10 ServingsPrep: 30 min. + chilling Cook: 45 min.

Ingredients

  • 1-1/2 cups milk
  • 3 eggs
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure 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

2 of 2

Chocolate Crepes (continued)

Directions

  • For batter, place the first nine ingredients in a blender or food
  • processor. Cover and process until smooth. Refrigerate for 1 hour.
  • 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.
  • 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.
  • 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.
  • 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.
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.