CHOCOLATE CREPES
Steps:
- For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
- For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
- To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.
SAVORY CREPES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 (8-inch) large crepes
Number Of Ingredients 6
Steps:
- Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
- Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
- Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
- Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
- Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
- If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.
SERENDIPITY'S CHOCOLATE CREPES
These thin chocolatey pancakes are so easy to prepare. I tried to make it with my nephews, but they kept sticking their fingers in the chocolate syrup. I didn't have brandy, so I used Kahlua instead and they came out fantastic, but you could use vanilla extract. These crepes are great warm, and extremely versatile. Get creative!
Provided by caffeine junkie
Categories Breakfast
Time 40m
Yield 20 crepes, 6-7 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated.
- In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes.
- Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool.
- Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate.
- There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.
Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 7.9, Cholesterol 201.2, Sodium 163.5, Carbohydrate 23.4, Fiber 0.9, Sugar 10.9, Protein 8.5
SERENDIPITY'S FROZEN HOT CHOCOLATE
Provided by Food Network
Yield 1 serving for a chocoholic
Number Of Ingredients 9
Steps:
- Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
- In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;
FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET
Provided by Stephen Bruce
Categories Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Double Boiler Small Plates
Number Of Ingredients 7
Steps:
- Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
- In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!
CHOCOLATE CREPES
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
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
CHOCOLATE CREPES
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.
SIMPLE CHOCOLATE CREPES
Great sweet dessert crepes, definitely a crowd-pleaser. You could even make them for breakfast (a sweet way to start the day)!
Provided by LibraChick93093
Categories Breakfast
Time 25m
Yield 16-18 crepes, 16-18 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine flour, milk, eggs, sugar, oil, vanilla, and cocoa powder.
- Heat a lightly greased 6-inch skillet (or if you have a special crepe maker, use that).
- Remove skillet from heat and spoon in two tablespoons of batter. Lift and tilt to spread batter around pan.
- Return to heat, brown on one side.
- Invert pan over paper towels or napkins.
- Repeat until all the batter is used.
Nutrition Facts : Calories 73, Fat 3.1, SaturatedFat 1.3, Cholesterol 29, Sodium 19.3, Carbohydrate 10.5, Fiber 2.4, Sugar 0.2, Protein 3.5
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