Make these Chocolate Dessert Crepes for a brunch or dessert one day soon. A classic crepe topped with decadent chocolate ganache for a perfect touch. Serve it up with whipped cream or even vanilla ice cream.
So what’s your favourite if you had to choose from Crepes, Pancakes or Waffles? I know, it’s a tough one. I always thought pancakes were my absolute favourite, but way back about 20 years ago, I kind of stumbled on making crepes and I’ve never looked back. Don’t get me wrong, a big stack of pancakes is always welcomed, but crepes are kind of light and classy! And these Chocolate Dessert Crepes won’t disappoint for a Brunch or Dessert. Let’s take a look!
What Are These Dessert Crepes Like
- Difficulty – Crepes are medium difficulty to make. They only use basic ingredients but the technique to getting them wafer thin, can take practice. See photos below in post!
- Taste – These crepes have a light and delicate taste. They are fantastic served with the rich chocolate ganache.
- Serving – This recipe makes approximately 10 – 12 large crepes. You can use a smaller pan for this recipe and yield more crepes.
Ingredients
- Milk – This recipe uses whole milk.
- Eggs – Large eggs.
- Sugar – A small amount of granulated white sugar is added to the crepe batter.
- Salt – Regular table salt is used to enhance flavour.
- Vanilla extract – Adds a rich flavour to the crepes.
- Brandy – This is completely optional, but it adds HUGE flavour to the crepes.
- Flour – All purpose flour or plain flour is used for these crepes.
- Butter – Melted butter is added to the crepe batter as well the crepes are cooked in butter.
- Chocolate ganache – I topped these crepes with a homemade chocolate ganache. You can see the full ingredient list in the recipe card.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Make the crepe batter – In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter and vanilla. Blend for a few more seconds. Add the flour all at once and blend until combined.
- Pour batter into pan – Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
- Cook crepes – Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Recipe Tips
- Use a heavy bottomed skillet/frying pan – For best results and even cooking, it’s best to use a not stick heavy bottomed skillet.
- Tilt pan and pour batter quickly – The secret to thin even crepes, is pouring the batter quickly and rotating the pan as you pour. Remember, do this quickly and coat the entire pan with a thin coating of batter.
- Cook over a medium heat – Start with a medium to high heat and reduce heat as needed. The edges should go crisp while the centre stays soft.
- Cook time – The stated cook time is how long it would take you to make the entire batch. Each crepe will cook in approximately 2 – 3 minutes.
Substitutions
I don’t recommend making any changes to the crepe batter. I’ve been making this exact recipe for the best part of 20 years and they work perfect just as they are:)
Serving
Apart from serving the crepes with this decadent chocolate ganache, you might like to try a few of the options I have listed below.
- Lemon Curd
- Lemon and sugar
- Homemade Caramel Sauce
- Any flavour of jam
- Honey
- Maple syrup
- Summer Berry Salad
- Whipped cream
- Ice cream
Frequently Asked Questions
Should crepes be crisp or soft?
Perfectly cooked crepes are wafer thin and have a crisp edge while being soft in the middle.
Is Crepe batter and pancake batter the same?
While crepe batter and pancake batter use almost identical ingredients, they are different. Crepe batter is thinner and does not use a rising agent.
Can you make crepe batter ahead of time?
Yes, you absolutely can. Because it doesn’t contain any baking powder or baking soda, you can keep it in the fridge up to over night before using.
What is the best flour to use for crepes?
The best flour to use for crepes is all purpose flour or plain flour.
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Chocolate Dessert Crepes
Make these Chocolate Dessert Crepes for a brunch or dessert one day soon. A classic crepe topped with decadent chocolate ganache for a perfect touch. Serve it up with whipped cream or even vanilla ice cream.
Servings: 10 crepes
Calories: 257kcal
Ingredients
For the Crepes:
- 1 ½ cups milk
- 3 large eggs
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons butter melted
- 1 cup all purpose flour
- extra butter for cooking the crepes
For the Chocolate Ganache:
- 1/2 Cup whipping cream
- 2/3 Cup dark chocolate chopped
Instructions
- In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter and vanilla. Blend for a few more seconds. Add the flour all at once and blend until combined.
- Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
- Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
- Continue the process until you have cooked all the crepes.
- Next, get on to make the Chocolate Ganache. Do this by setting a small heavy bottomed sauce pan over a medium to high heat. Add the cream and bring to a gentle boil and remove from heat. Add the chocolate immediately and whisk to a smooth consistency.
- To serve the crepes, put one crepe on a plate, fold it in half and then half again. You will have a triangle shaped folded crepe like shown above, With a spoon, drizzle over the chocolate ganache.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Chocolate Dessert Crepes
Amount Per Serving (1 crepe)
Calories 257
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 85mg28%
Sodium 307mg13%
Potassium 175mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 8g9%
Protein 6g12%
Vitamin A 420IU8%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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