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Chocolate Crepes

Crepes freeze beautifully for up to three months. Place a sheet of waxed paper between each crepe, and wrap the stack in foil or place in a sealable plastic bag. Freezing them this way has the advantage of letting you remove only as many as you need at a time.


2 cups milk
cup (3 ounces) semisweet chocolate chips
3 eggs
2 tablespoons sugar
1 teaspoon salt
2 cups flour
2 tablespoons butter, melted


Makes: 30


Bring the milk to a boil in a saucepan. Place the chocolate chips in a bowl. Pour the hot milk over the chocolate chips and stir until the chocolate chips are melted and the mixture is blended. Beat the eggs, sugar and salt together in a large bowl. Beat in the chocolate mixture. Add the flour and butter and mix well. Chill, covered, for 1 hour. Stir the batter, adding water if necessary for a thin batter.

Heat a 6- to 8-inch crepe pan over medium-high heat. Brush lightly with melted butter. Ladle 2 tablespoons of the batter into the center of the pan. Tilt the pan immediately to let the batter spread over the bottom of the pan. Cook for 30 to 45 seconds or until the bottom of the crepe is light brown. Turn the crepe and cook for 30 seconds. Place the crepe on a sheet of waxed paper. Repeat the process with the remaining batter. Fill with your choice of chocolate ice cream, whipped cream and strawberries, vanilla pudding and caramel sauce, or other fillings and sauces.

YIELD: 30 crepes

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