Rating: 4.5 stars
30 Ratings
  • 5 star values: 24
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Chocolate crepes can be made a few days ahead and assembled a few hours before serving. They're the perfect Valentine's Day surprise!

Recipe Summary

prep:
1 min
total:
1 min
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.

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  • Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.

  • Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.

  • Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.

  • Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.

Nutrition Facts

434 calories; protein 5.1g; carbohydrates 41.2g; fat 27.6g; cholesterol 108.8mg; sodium 205.5mg. Full Nutrition
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