Recipe Trade Off: Chocolate Crêpes
I was so excited when Mama et Maman nominated me to participate in the recipe trade off. Mr. MPB and I love to cook and eat, so this was right up our alley and provided us with the perfect excuse to spend an evening together in the kitchen. And, as an added bonus, it was a wonderful excuse for Mr. MPB to make my all-time favourite dessert.
Here are the Rules:
-link the person who nominated you
-then upload your recipe.
-include a picture if possible.
-than link other bloggers (let’s aim for 5-10)
While it’s not part of the rules, I started by making Mama et Manan’s Thai Red Curry recipe for supper. We did not have all the same ingredients in the house (i.e. fish sauce and rice – who runs out rice?), it still turned out wonderfully with our creative substitution of a wild quinoa mix).
Recipe: Chocolate Crêpes
There is absolutely nothing healthy about this delectable dessert. It is made with real butter and is gluten filled. And it is oh, so delicious!
- 1 cup dark chocolate
- 1 tablespoon of butter
- 1 1/3 cup of flour
- 1 3/4 cup of skim milk
- 1 teaspoon of cinnamon
- Grand Marnier
Step 1 – Make the Perfect Liquid Chocolate
In a microwavable bowl or double boiler, add about dark chocolate chopped into little pieces. (When it comes to chocolate for this recipe we use only the best – Bernard Callebaut).
Add about 1 tablespoon of butter.
Microwave or melt in a double boiler. Watch closely and stir frequently to avoid burning the chocolate. When the chocolate runs smooth, it is ready.
Step 2 – Prepare the Crêpe Batter
Add 1 1/3 cup of flour to the blender.
Add 1 3/4 cup of skim milk to the blender. (I’m sure any milk will work just fine – we only have skim milk in our house so it’s what we use)
Add about 1 teaspoon of cinnamon (more or less depending on your preference) and blend on high until smooth.
Step 3 – Make the Crêpes
Using a hot cast-iron crepe pan (or non-stick frying pan), melt a chunk of butter.
Pour the crepe batter onto pan.
Using gravity spread it out evenly over the pan. The batter should be very thin – about 1 to 2 millimeters thick.
Cook until golden brown and flip over.
Spread some chocolate on the middle of the crepe and let it warm up while the second side cooks.
Once golden brown, fold in the sides and plate. To finish, drizzle a touch more chocolate on top and add a sprinkling of sugar.
Add an optional splash of Grand Marnier. (Mr. MPB’s favourite)
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