Chocolate Crepe with Crème Fraîche Recipe From Spice Islands

Chocolate Crepe with Crème Fraîche Recipe From Spice Islands
Contributor
Chocolate Crepe
Courtesy of Spice Islands

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.

6
Servings
261
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2/3 Cups all-purpose flour
  • 1 Tablespoon cocoa powder
  • 1 Tablespoon sugar
  • 1/4 Teaspoon salt
  • 2 eggs
  • 2/3 Cups milk
  • 1/2 Teaspoon vanilla extract
  • 3-4 Tablespoons butter, melted (plus more for cooking)
  • 2/3 Cups chocolate hazelnut spread
  • 1/2 Cup crème fraîche
  • Generous shavings of whole nutmeg

Directions

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.

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
319µg
46%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
33mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
8µg
15%
Sodium, Na
164mg
11%
Water
35g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.