Breaking News Bar
posted: 2/8/2012 6:00 AM

Chocolate Crepes with Creme Fraiche

Success - Article sent! close
  • Get Valentine's Day off to a sweet start with chocolate crepes for breakfast.

      Get Valentine's Day off to a sweet start with chocolate crepes for breakfast.
    Courtesy of Spice Island


⅔ cup all-purpose flour

1 tablespoon cocoa powder (Dutch processed is recommended)

1 tablespoon sugar

teaspoon salt

2 eggs

⅔ cup milk

teaspoon pure vanilla extract

3-4 tablespoons butter, melted (plus additional for cooking crepes)

⅔ cup chocolate hazelnut spread

cup creme fraiche

Generous shaving fresh nutmeg

Whisk flour, cocoa, sugar and salt in a medium mixing bowl. Whisk in eggs, half 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 non-stick 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 about 1 minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30-45 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 creme fraiche over crepes. Generously grate whole nutmeg over plate. Serve.

Serves six to eight.

Spice Islands

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.