You just can't go wrong with crepes. They can be sweet, savoury, eaten at breakfast, brunch or as a dessert. Like I said, you can't go wrong.
These particular crepes are my basic Crepes recipe but just with added chocolate ganache to turn them into a dessert. They go down pretty well with pretty much everyone I know. What is great about these, is you can make them ahead. Just stack them, cover them in foil and keep them in a low warm oven. The only down side of doing this, is that we will loose the crispy edges that a good crepe is known for. However, if you are rushing around at a dinner party, or just trying to get dessert out for hungry kids, it is worth the sacrifice. As well, the chocolate sauce can be made in advance and gently reheated over a low heat. It makes for a great quick & easy dessert. You can add whipped cream as well as berries for an extra splash of decadence.
Chocolate Dessert Crepes
Makes 12 8 -inch crepes / Prep time: 15 minutes / Cook time: 20 minutes
For the Crepes:
1 ½ cups/360 ml of whole milk
3 large eggs
1 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
¼ cup/60 ml of brandy (optional)
1 cup/125 grams of plain flour
3 tablespoons of butter (melted)
Butter for cooking
Lemon wedges and sugar to serve
For the Chocolate Ganache:
1/2 Cup/120 ml of heavy cream
2/3 Cup/100 grams of dark chocolate, chopped
1 Tablespoon of golden syrup
In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Continue the process until you have cooked all the crepes.
Next, get on to make the Chocolate Ganache. Do this by setting a small heavy bottomed sauce pan over a medium to high heat. Add the cream and bring to a gentle boil. Whisk in the golden syrup and then remove from heat. Add the chocolate immediately and whisk to a smooth consistency.
To serve the crepes, put one crepe on a plate, fold it in half and then half again. You will have a triangle shaped folded crepe like shown above, With a spoon, drizzle over the chocolate ganache. Ready to serve and devoured!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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