Description
Decadent Chocolate Covered Crepes are a simple, sweet breakfast or dessert. Learn my easy recipe for tender crepes and rich chocolate drizzle.
Ingredients
Scale
- Crepe Batter Essentials:
- 1 cup (120g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 ½ cups (360ml) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Rich Chocolate Drizzle:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- Finishing Touches:
- Powdered sugar, for dusting
- Fresh berries (strawberries, raspberries), for serving
- Whipped cream (optional)
Instructions
- Mix the Batter:: First things first, let’s get that crepe batter going. In a big bowl, whisk together your flour, sugar, and that tiny pinch of salt. Make a well in the center, then crack in your eggs. Pour in the milk and the melted butter, along with that lovely vanilla extract. Whisk it all together until it’s smooth. You want a consistency like thin cream, no lumps allowed! I once rushed this part and ended up with lumpy crepes, which was a bit of a bummer.
- Rest the Batter:: This step is crucial for tender **Chocolate Covered Crepes**, so don’t skip it! Cover your bowl and pop it in the fridge for at least 30 minutes, or even an hour if you’ve got the time. This allows the flour to fully hydrate and the gluten to relax, making for much more pliable and less tear-prone crepes. Honestly, I’ve tried to skip this when I’m in a rush, and the crepes just weren’t as good, a bit rubbery sometimes. Learn from my mistakes!
- Cook the Crepes:: Heat a non-stick crepe pan or a small skillet over medium heat. Lightly butter the pan for the first crepe, then you might not need to for subsequent ones if your pan is good. Pour about 1/4 cup of batter into the center, swirling quickly to coat the bottom of the pan evenly. Cook for about 1-2 minutes until the edges look dry and the bottom is lightly golden. This is where I always hold my breath a little!
- Flip and Finish Crepes:: Carefully, using a thin spatula, flip the crepe and cook for another 30-60 seconds on the other side. You’re looking for just a touch of color. Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking them up. I usually get pretty good at the flipping by the fourth or fifth crepe, but the first few are always a bit of a learning curve, and that’s totally okay!
- Make the Chocolate Drizzle:: Time for the star of your **Chocolate Covered Crepes**! In a small saucepan over low heat, combine your semi-sweet chocolate chips, heavy cream, and a tiny pat of butter. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Be careful not to overheat it, or it can seize up—I’ve done that, and it’s a sad sight. You want it warm and luscious.
- Assemble Your Crepes:: Now for the fun part! Lay out your tender crepes. You can fold them into quarters or roll them up, whatever makes you happy. Drizzle generously with that warm, rich chocolate sauce. I love to see the chocolate glistening on the delicate crepes. Dust with a little powdered sugar, maybe add some fresh berries, and serve immediately. The smell of warm chocolate and vanilla is just everything, isn’t it?