Imagine a delicate, paper-thin crepe that whispers of French culinary elegance, filled with a luscious cherry cream and drizzled with rich chocolate sauce. These Chocolate Crepes are not just a dessert—they're a romantic journey for your taste buds that transforms an ordinary moment into an extraordinary experience. Whether you're looking to impress a special someone or treat yourself to a gourmet delight, this recipe promises to transport you straight to the charming cafés of Paris with every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup chocolate sauce
Instructions
- In a large mixing bowl, sift the all-purpose flour and sugar together to remove any lumps.
- Create a well in the center of the dry ingredients and crack the two large eggs into it.
- Gradually whisk the eggs into the flour mixture, slowly incorporating the milk to create a smooth, lump-free batter.
- Add the melted butter and vanilla extract, whisking until the batter is completely smooth and has a thin, consistent texture.
- Let the crepe batter rest at room temperature for 15 minutes to allow the flour to fully absorb the liquid.
- While the batter rests, prepare the cherry cream filling by whipping the heavy cream with powdered sugar until soft peaks form.
- Gently fold the chopped cherries into the whipped cream, being careful not to deflate the mixture.
- Heat a non-stick crepe pan or small skillet over medium heat, lightly greasing with butter.
- Pour a small amount of batter into the pan, quickly tilting and rotating to create a thin, even layer.
- Cook the crepe for about 1-2 minutes until the edges begin to brown and the surface looks set.
- Carefully flip the crepe and cook the other side for an additional 30-45 seconds.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter.
- To assemble, spread a generous portion of cherry cream filling onto each crepe and fold or roll.
- Drizzle warm chocolate sauce over the crepes just before serving.
- Optionally, garnish with additional fresh cherries or a dusting of powdered sugar.
Tips
- • Let your crepe batter rest for at least 15 minutes - this allows the flour to fully absorb the liquid and results in smoother, more tender crepes.• Use a non-stick pan and keep the heat at medium to prevent burning. The first crepe is always a "test crepe" and might not turn out perfect, so don't get discouraged!• When whisking the batter, aim for a consistency similar to heavy cream - smooth and thin enough to easily spread across the pan.• For the fluffiest whipped cream, ensure your heavy cream and mixing bowl are very cold before whipping.• If you want a more intense cherry flavor, you can macerate the cherries in a little sugar for 30 minutes before folding into the cream.• Crepes can be made ahead of time and stored between layers of parchment paper, making this an excellent make-ahead dessert.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
