Ingredients for Chocolate Dessert Crepes
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
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How to Make Chocolate Dessert Crepes
- Combine all ingredients in a blender and blend for 1 minute.
- Scrape down the sides of the blender and blend for a few more seconds, or until completely smooth.
- Refrigerate the batter for at least 1 hour (or up to overnight) to allow the flavors to meld.
- To cook the crêpes:
- **Method A (Crêpe Pan):** Heat a lightly oiled crêpe pan (or a non-stick skillet) over medium heat. Pour 1/4 cup of batter onto the hot surface. Tilt the pan to evenly spread the batter into a thin circle. Cook for 1-2 minutes per side, or until lightly golden brown. Stack cooked crêpes with wax paper between each to prevent sticking.
- **Method B (Non-Stick Skillet):** Heat a non-stick skillet over medium heat. No oil is needed. Pour 1/4 cup of batter onto the hot surface and spread evenly. Cook for 1-2 minutes per side, or until lightly golden brown. Stack cooked crêpes with wax paper between each to prevent sticking.
- Once cooled, fill each crêpe with whipped cream and fresh strawberries. Top with chocolate curls and serve immediately or freeze for later.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
6g
Carbs
2g
