Wednesday, March 30, 2011

Chocolate Crepes with Fresh Strawberries

My husband loves to make these for fun and to take to parties.  They are always a big hit!  He helped me out in the pictures and directions.  Thank you so much hun!!

This is the recipe that we used:


For the crepes:

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 6 tablespoons confectioners' sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 2 cups milk
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Vegetable oil as needed

For the filling:

  • 1 pound (2 packages) cream cheese at room temperature
  • 1/2 cup sour cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup pureed fresh strawberries

Mix the dry ingredients together, followed by the melted butter, milk, eggs, and vanilla. Be sure to mix it well and try to get any clumps out (I like to do it by hand with a whisk, but I'm sure any method will work fine.) Once this is done you will have a bowl of this yummy looking mixture.

On the stove heat a pan over medium heat. I don't have a crepe making pan, but I find that a small non-stick frying pan works just fine. Once the pan is heated give it a light coat of oil using a piece of paper towel that has some oil soaked into it.

Now it's time to cook the crepes! I use a little less than a 1/4 of a cup of batter for each crepe. Once it has been poured into the skillet swirl it around so as to evenly coat the bottom with batter, just be sure it doesn't go too high on the sides while doing this.

They cook fairly quickly: about 45 seconds (until the edges are cooked and just the middle is still gooey) it will look similar to this:

on one side followed by about 15 seconds on the other side once flipped. Turning them can be a little tricky at first. I use a spatula and start at the edge and gently shimmy it under the crepe. Lift it up and flip it over. Repeat until all the batter is used up.

 Before the flip

After flipping

Once the crepes are all done set them aside to cool while you prep the filling.

Beat the creme cheese until it is nice and smooth. Add the remaining ingredients and mix well.

Be sure that the crepes are cool before filling, a warm one will turn the filling runny and make filling a messy job. Add a spoonful of the filling to each crepe, but be careful, too much and it will come out the sides as you roll it, too little and you will be left wanting more! I find it works best to add it on one side of the crepe (rather than the middle) and then start the rolling on that side.

The final product again!

You will probably end up with some leftover filling, but I like to use it for dipping strawberries in later on :)


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  1. I absolutely love crepes but I've never made chocolate ones before. These sound delicious! I'm visiting from Whatever Goes Wednesday linky party.

  2. Visiting from Saavy Southern Style...These look delicious! I have been looking for something I can make for my daughter to take to her French class. They recently inducted 10 students into the National French Honor Society and I think these will be perfect for celebrating!

  3. Gotta love a good crepe, and these crepes look delicious.


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