We've made this classic stripped-down version of the dessert crêpe decadent with nothing more than a drizzling of simple chocolate sauce and a dollop of whipped cream.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Credits : Canadian Living Magazine
Ingredients
Dark Chocolate Sauce:
Method
In blender, blend together flour, milk, eggs, 1 tbsp of the butter, sugar, vanilla, salt and 1/3 cup water until smooth, about 15 seconds. Strain through fine-mesh sieve into bowl; cover and refrigerate for 1 to 24 hours.
Dark Chocolate Sauce: Meanwhile, in small saucepan, whisk together cocoa powder, sugar, corn syrup and 1/2 cup water over medium heat until bubbling. Remove from heat; whisk in chocolate and salt until smooth. Let stand until thickened.
Heat 10-inch nonstick skillet over medium heat; lightly brush with some of the remaining butter. Pour 1/4 cup of the batter into centre of skillet, tilting and swirling to coat bottom; cook, flipping when edge begins to curl away from pan, about 40 seconds. Cook until bottom is golden, 15 to 20 seconds. Transfer to plate; cover to keep warm. Repeat with remaining butter and batter. Serve with Dark Chocolate Sauce and whipped cream (if using).
Test Kitchen Tip: Allowing the batter to rest overnight will lend the best texture.
Makes about 8 crêpes.
Nutritional facts Per crêpe: about
- Fibre 2 g
- Sodium 128 mg
- Sugars 16 g
- Protein 6 g
- Calories 210
- Total fat 8 g
- Potassium 164 mg
- Cholesterol 58 mg
- Saturated fat 4 g
- Total carbohydrate 30 g
%RDI
- Iron 13
- Folate 15
- Calcium 5
- Vitamin A 7
