HOMEMADE CHOCOLATE CREPES
Wednesday, August 15, 2018
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Homemade Chocolate Crepes are an easy but impressive recipe for brunch or dessert! They are perfect with strawberries, bananas, or other fresh fruits and homemade whipped cream. They are easy to make ahead and reheat later!
The batter for these chocolate crepes is made right in the blender, and then you can pour it right out onto your hot pan. There's little mess and even the kids can help prepare them!
If you have leftover crepes, they reheat perfectly the next day and they're great cold as well! You can use them to make a crepe cake, or my kids love to have them for lunch rolled up with peanut butter and banana.
To make perfect crepes, be sure that your pan is very hot, and pour just enough batter on the pan that it will coat the bottom completely before it sets. You'll need to tilt the pan quickly but carefully to distribute the batter, and the first few crepes might not be your best looking, but they will still taste incredible!
INGREDIENTS:
- ¾ cup milk
- 2 large eggs
- ¼ cup water
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- sweetened whipped cream
- strawberry sauce or fresh berries
INSTRUCTIONS:
- Add all ingredients except for toppings to a blender in the order listed. Turn the blender on and blend until completely smooth.
- Heat a crepe pan or large round pan over medium high heat. Grease lightly, and add roughly ⅓-1/2 cup of batter. Tilt it quickly but carefully, evenly distributing the batter over the pan.
- Cook for about 1 minute until the bottom is dry and cooked, then flip and cook another 30-60 seconds until the second side is cooked. (Exact cook time will depend on the temperature of your pan)
- Repeat until all the batter has been used and serve with fruit and whipped cream as desired.
- Leftovers can be store in the refrigerator for 3-4 days and reheat perfectly!
