Thursday, February 14, 2013

Simple Crepes with a Creamy Chocolate Filling


Ingredients:
Batter:

1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
2 cups all-purpose flour
4 tbsp melted butter

Directions:

Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.

Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.

Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment or waxed paper between cooked crepes.

Filling:

14 oz. sweetened condensed milk (eagle brand)
1/4 cup cold water
3 oz. instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup heavy cream (whipped)
1/4 cup grated dark chocolate bar

Directions:
Beat sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.


Spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar and grated chocolate.

Recipe shared from: www.yummly.com