Chocolate Crepe with Crème Fraîche Recipe From Spice Islands
Daily Value: 19%
|Folic Acid (B9)||41µg||10%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This tasty chocolate crepe with hazelnut filling recipe comes to us from Spice Islands. Pair with some fresh raspberries or blueberries and this dish would make for a great breakfast, or an even better dessert that is sure to impress guests.
- 2/3 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons butter, melted (plus more for cooking)
- 2/3 cup chocolate hazelnut spread
- 1/2 cup crème fraîche
- Generous shavings of whole nutmeg
Whisk flour, cocoa, sugar, and salt in a medium mixing bowl. Whisk in eggs, ½ the milk, and vanilla to form a paste. Whisk in remaining milk. Pour batter through a fine mesh strainer into another mixing bowl. Stir in melted butter. Cover bowl and chill in refrigerator at least 1 hour.
Heat crepe pan (or 8-inch nonstick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan; enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly.
Cook for approximately 1 minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30 to 45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cool crepes.
Spread 1 to 2 tablespoons of chocolate hazelnut spread onto each crepe; roll and place on serving tray. Dollop or spread crème fraîche over crepes. Generously grate whole nutmeg over plate. Serve.