Chocolate Cream Stuffed Crepes Recipe

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Chocolate Cream Stuffed Crepes RecipeI try to serve desserts that are a little lighter when I’m doing any summer entertaining. Crepes are one of my favorite ways to have a more formal or fancy dessert without it being too heavy in the hot weather.  Add to that my love of chocolate, and you can see why these Chocolate Cream Stuffed Crepes are the perfect summer dessert for me!

5.0 from 2 reviews
Chocolate Cream Stuffed Crepes
 
Prep time
Cook time
Total time
 
These elegant crepes are perfect for any type of entertaining or just as a decadent treat for a night in.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Crepes
  • 1¼ Cups Flour
  • 1½ Teaspoons Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 3 Large Eggs
  • 2¼ Cups Milk (2%)
  • 3 Tablespoons Butter, Melted
  • Decadent Rich Chocolate Filling
  • ¼ Cup Hershey's Syrup
  • 1 8 oz Tub Whipped Topping
  • 5 Mini Hershey bars grated
  • Mini Hershey bars quartered for top of crepes.
Instructions
  1. To make the crepes:
  2. Mix together the flour, sugar, salt, and baking powder until well blended. Add the eggs one at a time mixing well. Slowly pour in the milk and butter and mix for about 2 minutes until batter is smooth and thin.
  3. Heat nonstick pan over medium heat. The pan is key for making crepes. Spray the pan liberally with a nonstick cooking oil between each crepe.
  4. Pour ¾ cup of batter into ~9 inch heated pan and pick the pan up to quickly "swirl" the batter around the pan until the edges are slightly creeping up around the sides. You want the batter to be coated evenly around the bottom of the pan.
  5. The crepe will cook quickly, and begin to create bubbles in the batter. Cook about 1-2 minutes on one side, then with a large flipper lift the edges around the crepe until you can completely get under the crepe.
  6. Lift the entire crepe and flip. Cook for about 1 minute on the other side.
  7. **Cooking temperatures could vary depending on your stove**
  8. Lift the crepe and set aside to continue to the next one. Makes about 8 crepes.
  9. To make the filling:
  10. Mix the Hershey's Syrup with the whipped topping for chocolate fluff and add the grated mini Hershey bars saving about 1-2 Tablespoons for the top of the crepe.
  11. Plating
  12. Spread approximately ¼ cup of the mixture on the crepe, drizzle with Hershey's syrup and roll the crepe. Add whipped topping and a few grated chocolate pieces to the top. Serve warm and enjoy!

 

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