Chocolate Crêpes
- Number of Servings: 10
Ingredients
CRÊPES:1--½ cups milk3 eggs2 tablespoons water2 tablespoons canola oil1 ½ teaspoons vanilla extract1 ½ cup all purpose flour¼ cup sugar¼ cup cocoa1/8-teaspoon saltFILLING:1 (8 oz.) package Mascarpone softened¼ cup sugar½ cup sour cream½-teaspoon vanilla extract¼ cup Kahlua® coffee liqueur1 (8 oz.) carton frozen whipped topping, thawed.FUDGE SAUCE:¾ cup semisweet chocolate chips¼ cup butter½ cup sugar2/3 cup half and half creamPowdered sugar for dusting
1. For the CRÊPES: Combine the crepe ingredients in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 507.7
- Total Fat: 29.1 g
- Cholesterol: 108.8 mg
- Sodium: 117.2 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 2.1 g
- Protein: 7.2 g
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