Chocolate CrêpesSubmitted by: CHUCKLES0719
IntroductionThis is decadent. This is decadent.
1--½ cups milk
2 tablespoons water
2 tablespoons canola oil
1 ½ teaspoons vanilla extract
1 ½ cup all purpose flour
¼ cup sugar
¼ cup cocoa
1 (8 oz.) package Mascarpone softened
¼ cup sugar
½ cup sour cream
½-teaspoon vanilla extract
¼ cup Kahlua® coffee liqueur
1 (8 oz.) carton frozen whipped topping, thawed.
¾ cup semisweet chocolate chips
¼ cup butter
½ cup sugar
2/3 cup half and half cream
Powdered sugar for dusting
2. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Heat the canola oil. Add ¼ cup of the batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
3. For the filling: Mix the mascarpone and sugar in a small bowl until light and fluffy. Fold in the Kahlua then the whipped topping.
4. For the Fudge Sauce: Melt the chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Set aside but keep warm.
5. To prepare CRÊPES:
6. Spoon ¼ cup of the filling down the center of each crêpe; roll up. Top with the fudge sauce and dust with the powdered sugar.
Serving Size: Makes 10 delicious crêpes
Number of Servings: 10
Recipe submitted by SparkPeople user CHUCKLES0719.