Romantic Chocolate Crepes
Ingredients
Chocolate Crepes:
- 235 ml of milk
- 4 large eggs
- 100 g flour
- 15 g of cocoa powder
- A pinch of salt
- 1 teaspoon of sugar
- 1 teaspoon vanilla extract
- Vegetable oil
Chocolate Sauce:
- 100 g of dark chocolate
- 100 ml of cream
- ¾ tablespoon of cocoa powder
Thick Strawberry Coulis:
- 250 g of fresh strawberries (leaves removed)
- 150 g of sugar
- 1 tablespoon of cornflour
Garnishes: (optional)
- A handful of extra fresh strawberries
- Some sprigs of mint
Instructions
Chocolate Crepes:
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Whisk all of the ingredients except for the oil in a large bowl, until your batter is lump free and well combined.
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Pre-heat a medium sized non-stick over low flame, add just enough oil to lightly cover the surface area of the pan, then add a full ladle of batter to the pan.
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Swirl the pan around to get the batter to coat the surface of the pan. Allow the crepes to cook for 1-2 minutes on the first side making sure the crepe is fully cooked through before carefully flipping it with a spatula or an egg flipper.
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Lightly brown on the other side for another minute, then carefully transfer to a plate.
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Continue cooking the crepes until all of the batter is used up. Remember to all more oil if need be.
Chocolate Sauce:
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Put the cream in a small pot and scald it. Meaning, almost bring it to a boil, but turn the heat off just before boiling point.
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From there, add your chocolate and your cocoa powder, and whisk through until you have a smooth chocolate sauce. Set aside and gently re-heat when ready to serve.
Thick Strawberry Coulis:
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Blend the strawberries in a blender or nutribullet until you have a smooth puree.
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Transfer the puree to a pot, add your sugar and your cornflour. Bring the coulis to a boil, and once the coulis is boiling, turn the heat down and simmer the coulis for about 10 minutes until nice and thick.
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Transfer the coulis to a bowl, store in the fridge and then wait for it to cool.
Assembly:
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Roll, fold or serve your crepes on a serving plate however you wish, then re-heat the chocolate sauce and drizzle over the crepes.
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Next, spoon or pipe your cooled and thickened coulis on the plate. Finally, garnish the dessert with some fresh strawberries and a sprig of mint if you wish.
Recipe Notes
- A non-stick pan will make the process of cooking the crepes much easier.
- Use something like vegetable oil instead of butter to cook the crepes. The butter will burn easily.
- Make sure the crepe is cooked all the way through before you flip it. There should be no raw batter on top of the crepe before flipping.
- I like to use a silicone style spatula because it does the best job at flipping the crepes in a delicate manner.
- Shake the pan before flipping the crepes to make sure the crepe hasn't stuck to the pan in any areas.
- These crepes pair beautifully with strawberries, chocolate sauce, honey, maple syrup, a dusting of icing sugar, sweet cream cheese filling and sweet mascarpone filling.
- If you want to make these crepes in advance or have any leftover, then you can stack them, leaving a piece of kitchen paper between each crepe, then you can cover them in the cling film. They should last in the fridge for about 4 days.