Breakfast is always one of my favorite meals of the day (or at least it is when I have time to slow down and enjoy it). I love getting up and making something wonderful and yummy to start the day out with. Sometimes my husband likes to get involved and the recipe for today was his first experience with making crepes. And these were not just any crepes (by the way, I love crepes!), they are Chocolate Crepes filled with strawberries, bananas and a cream cheese filling then drizzled with warm chocolate and hazelnut sauce. My mouth starts watering just thinking about them again.
Now most people think crepes are hard to make which is so far from the truth. Crepes are actually very easy, it’s all about the right heat in the pan (medium-high works well for me) and the right amount of butter or non-stick spray so that the crepes don’t stick but are not greasy. Then you need a little wrist work to get the spreading of the batter thin enough. It’s all about picking up the pan and allowing the batter to move around in a circle without creating any holes in the crepes. This does take a little practice but you’ll be a pro in no time. And realize that you may mess up the first one or two, so don’t be afraid to throw them out and start over.
These Chocolate Crepes are wonderful for any day but are also elegant for a special day such as Valentines or an anniversary. They are also wonderfully decadent with the chocolate and hazelnut flavors mixed with the fruit and only slightly sweetened cream cheese filling to create a great balance of flavors that is not too sweet. You could switch up the fruit with raspberries, mangoes, peaches or the fruits of your choice, just remember you need fruits that pair well with chocolate. These will work for breakfast or make a beautiful dessert for those moments when you are looking to impress.
Another great thing about this recipe is that it only takes about 30 minutes to make from start to finish. So not only do you get a wonderful dessert or breakfast that is sure to impress but it doesn’t take that long to prepare and make. If you are doing this for desserts, make the crepes ahead of time then microwave for just a few seconds to get them warm before serving and don’t forget to set the cream cheese mix out early to warm up and become creamy.
I found this recipe on Allrecipes and add my own twists to it (nothing new there, you should be getting used to me changing recipes up). The original recipe did not have the cream cheese filling or use any fruit but bananas. I also used hazelnut syrup instead of hazelnut liqueur since I don’t keep it around. The flavors were awesome. It was simply a breakfast filled wonderful chocolate flavors enhanced by hazelnut, fruit and cream cheese. What a great way to start the day!
½ cup skim milk
1 ½ tbsp. melted butter
1 egg yolk
1 tsp. vanilla
2 tsp. hazelnut syrup (I use the one for my husband’s coffee)
1 tbsp. cocoa (Hershey’s is always good here)
2 tbsp. confectioners’ sugar
1/3 cup white flour
½ tbsp. butter
1 tbsp. skim milk
2 tsp. hazelnut syrup
1 tbsp. cocoa
2 tbsp. confectioners’ sugar
3 oz. reduced fat cream cheese, softened
1 ½ tbsp. confectioners’ sugar
1 tbsp. cocoa (you can leave this out if you would like less chocolate flavor)
1 ripe banana, sliced
5 to 6 large strawberries (or add more if using small), sliced
In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut syrup. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners’ sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners’ sugar. Set over very low heat to keep warm.
Mix the cream cheese, cocoa and confectioners’ sugar until blended well. Set aside.
Spray a non-stick frying pan or crêpe pan with cooking spray, and heat over medium-high heat (adjust lower if your stove runs hot). Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook until you see the crêpe forming little bubbles and it looks like it’s drying out. Flip, and cook about 30 seconds to a minute more. Place crêpe on a plate and continue cooking rest of crepes until finished.
To complete, spoon a fourth of the cream cheese filling down the center of the crêpe then layer with strawberries and bananas. Roll or fold crêpe, top with more fruit and then drizzle with about a quarter of the chocolate sauce. You can also sprinkle top with confectioners’ sugar if you choose and top with a mint leaf. Serve crepes warm.
Yield: 4 crepes.