Chocolate Crepes Recipe
This is another fantastic recipe that I have adapted from Pierre Herme’s Chocolate Desserts baking book. The Chocolate Crepes can be eaten as it is, but, I think they taste better with some simple filling such as the one I made for my kids here. I layered the crepes with chocolate and hazelnuts spread, sliced bananas, and topped-it off with some chocolate powder before serving. What do you think?
Recipe adapted from Chocolate Desserts by Pierre Herme
Chocolate Crepes
Ingredients
- 2/3 Cup (95 g) All-Purpose Flour, sifted
- 3 ½ Tbsp Dutch-Processed Cocoa Powder, sifted
- 1 ½ Tbsp Sugar
- 2 Large Eggs, preferably at room temperature
- 1 Cup (250 g) Whole Milk, at room temperature
- 3 Tbsp Beer, at room temperature
- 2 Tbsp (1 oz; 30 g) Unsalted Butter, melted
Method
Combine the flour and cocoa powder in a medium mixing bowl, then whisk in the sugar. In another bowl, whisk the eggs and milk together just to blend, then whisk in the beer and, finally, the melted butter.
Pour the liquid ingredients into the bowl with the dry ingredients and whisk until well blended. Pour the batter into a pitcher or a container with a pouring spout, wrap with cling film (saran wrap) and refrigerate overnight.
When ready to cook, whisk the batter gently just to blend the ingredients. If the batter is too thick (it should pour easily and have a consistency of heavy cream), add a little milk, a drop at a time. Rub a non stick pan (7 ½ inches) or crepe pan with a thin film of oil, then place the pan over medium-high heat. When the pan is hot, lift it from the heat, pour about 3 Tbsp of the batter, tilt the pan so that the batter swirls out and around to thinly cover the bottom. Cook until the underside is uniformly cooked, using a small spatula to lift up the edge to check. Loosen the side with the spatula and flip the pancake over. Cook until the new underside is lightly browned, then slide out of the pan onto a plate and keep warm while you cook the rest of the batter, oiling the pan when you need it. The first pancake is often not so great, but once you've got the hang of it and have got the pan temperature perfect, they'll work well.
Makes 10 to 12 Crepes