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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
  • Total Time
    Prep: 15 min. + chilling Cook: 25 min.
  • Makes
    12 servings

Ingredients

  • 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 vanilla extract
  • Chocolate fudge ice cream topping and whipped topping
  • 1/2 cup sliced almonds, toasted

Directions

  • 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.
  • 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.
Nutrition Facts
1 filled crepe (calculated without ice cream topping and whipped topping): 320 calories, 21g fat (11g saturated fat), 115mg cholesterol, 107mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 6g protein.

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Reviews

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  • ssl10
    Jun 10, 2014

    Good one

  • madison1
    Feb 6, 2013

    Also, sugar free topping and chocolate syrup.

  • madison1
    Feb 6, 2013

    I used sugar-free chocolate pudding for the filling as I am a diabetic...crepes are excellent!

  • Karlyvk
    Apr 24, 2011

    This was a yummy recipe, I will make a couple of changes next time, I will not use the gelatin because it made it more of a fluffy mousse rather than a creamy filling and only use 1 teaspoon of vanilla, I actually used almond extract and they were very good.