I am in looooove with crepes. You can use them for both savory and sweet dishes and is a snap to make. I mean a snap! Recipes using crepes as a savory dish coming soon, since I’d like to show-off my chicken, cheese, and caramelized onion rendition.
You can also make chocolate crepes. Oooooh how I love chocolate. These taste like a thin chocolate cake wrapped in whatever you choose. Below, I wrapped my chocolate crepe in strawberries, bananas, pecans and filled with homemade lightly sweetened whipped cream. For the finale, I topped with chopped pecans and gave it a white chocolate drizzle. This, my friends, will blow your mind!
Let’s get to the recipes, shall we?
Original crepe recipe:
1 cup flour
1 tsp. white sugar
2 cups milk
1/4 tsp. salt
2 tbsp. butter, melted
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Chocolate filling: strawberries, bananas, chopped pecans, homemade whipped cream, and topped with more pecans and a white chocolate drizzle.