Chocolate Dream Crepes
Submitted by qwdraw
Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that’s pure indulgence.
YIELD
5 servingsPREP
10 minCOOK
20 minREADY
30 minThese crepes are chocolate from the inside out. The batter itself is spiked with cocoa and a hint of almond extract, giving each thin, delicate wrapper a subtle depth before you even get to the filling.
And what a filling it is. A generous scoop of chocolate ice cream rolled up inside, then blanketed with a warm sauce made from melted chocolate chips, butter, creme de cacao, and confectioners’ sugar. Chopped pecans on top add that essential crunch.
The crepe batter needs a two-hour rest in the fridge, so plan ahead. But once it’s chilled, cooking goes fast in a hot skillet.
Pro Tips
- Chill the batter for the full 2 hours. This lets the flour hydrate and makes crepes that are tender, not rubbery
- The first crepe is almost always a throwaway. Use it to test your pan temperature and adjust
- Stack cooked crepes between waxed paper so they don’t fuse together
- Assemble just before serving so the ice cream doesn’t melt into the warm sauce too quickly
Ingredients
Directions
Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring often, until chocolate melts.
Remove from heat. Add confectioners’ sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth. Spoon about 3 tablespoons ice cream down the center of each cr#pe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans. Cr#pes: Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours. Brush bottom of a 6” cr#pe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of cr#pe to test for doneness. Cr#pe is ready for flipping when it can be shaken loose from the pan. Flip the cr#pe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown, and is the side on which the filling is placed. ) Place cr#pes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
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