Crepe with Chocolate Sauce
Experience the delicate elegance of homemade *Crepes with Chocolate Sauce*, a recipe that combines light, airy crepes with a luscious, rich chocolate topping. Perfectly golden and tender, these crepes are made from a simple batter that rests to ensure a silky texture. The decadent chocolate sauce, crafted from cocoa powder, sugar, heavy cream, and a hint of vanilla extract, adds a glossy, velvety finish that elevates each bite. With a prep time of just 15 minutes, this recipe is both quick and indulgent, making it a fantastic choice for breakfast, brunch, or a sweet dessert. Serve warm, and let the irresistible combination of creamy chocolate and delicate crepes become your new favorite treat. Keywords: homemade crepe recipe, easy chocolate sauce, breakfast and dessert ideas, quick crepe recipe.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 0.5 cup water
- 2 tablespoons butter
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 0.5 teaspoon vanilla extract
- 0.5 cup heavy cream
Instructions
In a large mixing bowl, whisk together 1 cup of all-purpose flour and 1 tablespoon of sugar. Add 0.25 teaspoon of salt. Combine thoroughly.
In another bowl, beat 2 large eggs. Gradually add 1 cup of milk and 0.5 cup of water, stirring to combine.
Melt 2 tablespoons of butter and allow it to cool slightly. Slowly add the melted butter into the egg mixture, whisking constantly.
Pour the wet ingredients into the dry ingredients, mixing until no lumps remain. For best results, let the batter sit for about 15 minutes.
While the batter is resting, make the chocolate sauce. In a saucepan over low heat, whisk together 2 tablespoons of cocoa powder and 2 tablespoons of granulated sugar.
Slowly add 0.5 cup of heavy cream, stirring constantly to prevent lumps. Heat until the mixture is smooth and thickened.
Remove the saucepan from the heat and stir in 0.5 teaspoon of vanilla extract. Keep the sauce warm.
Heat a lightly oiled or buttered crepe pan over medium heat. Pour about a 1/4 cup of batter onto the pan.
Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook each crepe for about 2 minutes, until the edges start to peel away and the underside is golden brown.
Flip and cook the other side for an additional minute. Transfer the cooked crepe to a plate and cover to keep warm.
Repeat with the remaining batter, greasing the pan as necessary.
To serve, drizzle the prepared chocolate sauce over each crepe. Enjoy warm as a delightful dessert or breakfast treat.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 50.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 404 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
