Name: Chocolate Crepes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 cups whole milk -; 3 large eggs -; 3 tablespoons water -; 2 tablespoons canola oil -; 1-1/2 teaspoons vanilla extract -; 1-1/2 cups all-purpose flour -; 1/4 cup sugar -; 1/4 cup baking cocoa -; 1/8 teaspoon salt -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup sugar -; 1/2 cup sour cream -; 1/2 teaspoon vanilla extract -; 1/3 cup creme de cacao -; 1 carton (8 ounces) frozen whipped topping, thawed -; FUDGE SAUCE: -; 3/4 cup semisweet chocolate chips -; 1/4 cup butter -; 1/2 cup sugar -; 2/3 cup half-and-half cream -; 10 mint Andes candies, chopped, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Crepes

1. 1-1/2 cups whole milk -

2. 3 large eggs -

3. 3 tablespoons water -

4. 2 tablespoons canola oil -

5. 1-1/2 teaspoons vanilla extract -

6. 1-1/2 cups all-purpose flour -

7. 1/4 cup sugar -

8. 1/4 cup baking cocoa -

9. 1/8 teaspoon salt -

10. Filling: -

11. 1 package (8 ounces) cream cheese, softened -

12. 1/4 cup sugar -

13. 1/2 cup sour cream -

14. 1/2 teaspoon vanilla extract -

15. 1/3 cup creme de cacao -

16. 1 carton (8 ounces) frozen whipped topping, thawed -

17. FUDGE SAUCE: -

18. 3/4 cup semisweet chocolate chips -

19. 1/4 cup butter -

20. 1/2 cup sugar -

21. 2/3 cup half-and-half cream -

22. 10 mint Andes candies, chopped, optional -

How to cook deliciously - Chocolate Crepes

1. Stage

Add the milk, eggs, water, oil, vanilla, flour, sugar, cocoa and salt to a blender. Process until smooth. Cover and refrigerate for an hour.

2. Stage

In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add the sour cream and vanilla. Fold in the liqueur and whipped topping. Cover and refrigerate for at least an hour to chill and thicken up.

3. Stage

In a saucepan, melt the chocolate chips and butter over low heat, stirring frequently. Stir in the sugar and cream and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes until thick and glossy. Keep warm until ready to serve.

4. Stage

Lightly grease an 8-inch nonstick skillet, then heat it over medium heat. Pour 2 tablespoons of batter into the center of the pan. Working quickly, lift, tilt and rotate the pan to coat the bottom evenly with batter. Cook the crepe until the top appears dry, then flip it and cook for an additional 15 to 20 seconds. Set it on a wire rack to cool. Repeat with the remaining batter, greasing the pan as needed. When the crepes are cool, they can be stacked with parchment paper or paper towels between them.

5. Stage

Add 1/4 cup of the filling down the center of each crepe. Roll up, drizzle with warm fudge sauce and sprinkle with mint candies, if desired.