Best Dessert Crepes With Homemade Chocolate Sauce Recipes

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CHOCOLATE CREPES



Chocolate Crepes image

Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!

Provided by Diane Meyer

Categories     Breakfast and Brunch     Crepes     Sweet

Time 1m

Yield 15

Number Of Ingredients 14

2 eggs
½ cup milk
½ cup water
¾ cup all-purpose flour
6 teaspoons white sugar
⅓ tablespoon butter or margarine
1 fluid ounce cognac
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon instant coffee granules
3 cups heavy cream
4 (1 ounce) squares bittersweet chocolate
½ cup butter or margarine
1 ¼ cups nonfat evaporated milk
2 ½ cups confectioners' sugar

Steps:

  • Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
  • Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
  • Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
  • Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
  • Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 41.2 g, Cholesterol 108.8 mg, Fat 27.6 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 17 g, Sodium 205.5 mg, Sugar 32.5 g

CREPES AND HOT CHOCOLATE SAUCE



Crepes and Hot Chocolate Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon sea salt
2 cups whole milk
3 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon dark rum
Grapeseed oil spray, for the pan
Hot Chocolate Sauce, recipe follows
4 1/2 ounces chopped dark chocolate
2 1/2 cups water
1 3/4 cups granulated sugar
1 1/2 cups cocoa powder
1/2 cup heavy cream

Steps:

  • In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
  • To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
  • Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
  • Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CREPES WITH ICE CREAM AND CHOCOLATE SAUCE



Crepes With Ice Cream and Chocolate Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 Tbs. canola oil
1 cup flour
1/2 tsp. salt
2/3 cup chocolate chips
1/2 cup heavy cream
1/4 cup sugar
1 pint vanilla ice cream

Steps:

  • Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
  • To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.

CHOCOLATE DESSERT CREPES



Chocolate Dessert Crepes image

Use this crepe for an elegant easy dessert. Fill the crepe with whipped cream, fresh strawberries (or other fresh fruit), add some chocolate curls and there you are. Make these in advance - make the batter the night before and have it ready when you want to make them or better yet cook the crepes have wax paper between them, wrap in plastic wrap the foil and freeze them. They are good for 5 months.

Provided by Bergy

Categories     Dessert

Time 1h30m

Yield 18-22 Crepes

Number Of Ingredients 6

3 eggs
1 cup flour
2 tablespoons sugar
2 tablespoons cocoa
1 1/4 cups buttermilk (if you don't have buttermilk use regular milk and add 1 tbs fresh lemon juice)
2 tablespoons melted butter

Steps:

  • Put all the ingredients in your blender, blend 1 minute.
  • Scrape down the sides, blend a few seconds or until smooth.
  • Refrigerate 1 hour.
  • To Cook:.
  • A- Use upside down crepe pan and follow instructions OR.
  • B-Use a non stick skillet-you do not need oil or other fat on the pan.
  • Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.

Nutrition Facts : Calories 63, Fat 2.4, SaturatedFat 1.2, Cholesterol 35.1, Sodium 41.1, Carbohydrate 7.9, Fiber 0.3, Sugar 2.3, Protein 2.5

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.

Provided by LYNNIE1979

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 14

½ cup whole or 2% milk
1 ½ tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2 ripe bananas, sliced

Steps:

  • In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
  • Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
  • Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
  • Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g

DESSERT CREPES



Dessert Crepes image

This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla and rum, others with chocolate -- along with bowls of tempting fillings and rich, luscious sauces. Then let everyone choose his or her own combinations.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1 1/2 cups milk
2 tablespoons pure vanilla extract
1 tablespoon rum, brandy, or other liqueur
3 large egg yolks
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups sifted all-purpose flour
5 tablespoons melted butter
1/4 cup vegetable oil, for brushing pan
Lemon Curd
Hot Fudge Sauce
Ricotta-Macarpone Filling
Sauteed Pineapple Crepe Filling

Steps:

  • Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more. Transfer batter to an airtight container; refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat; quickly pour 2 tablespoons of batter into middle of pan.
  • Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
  • Lift edges with a spatula; if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
  • Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance; reheat, covered with foil, in a 300 degrees oven until warm.

DESSERT CREPES



Dessert Crepes image

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Provided by ANN57

Categories     Breakfast and Brunch     Crepes     Sweet

Time 20m

Yield 8

Number Of Ingredients 6

4 eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g

CHOCOLATE CREPES



Chocolate Crepes image

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 22

1-1/2 cups whole milk
3 large 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

Steps:

  • For batter, place the first 9 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.

Nutrition Facts : Calories 544 calories, Fat 29g fat (18g saturated fat), Cholesterol 122mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 9g protein.

CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE



Crêpes with Ice Cream and Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Low Cal

Yield serves 4

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 tablespoons canola oil
1 cup flour
1/2 teaspoon salt
2/3 cup chocolate chips
1/2 cup heavy cream
1/4 cup sugar
1 pint vanilla ice cream

Steps:

  • Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
  • Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
  • Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
  • Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
  • Food for Thought
  • Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.

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