Chocolate crepe purses with fresh fruit recipe
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These chocolate crepes not only look beautiful but taste divine! Fill with whatever fresh fruit you have or that's in season. A lovely light and sophisticated dessert.
21 people made this
- For the crepes
- 60g plain flour, sifted
- 20g unsweetened cocoa powder
- 10g muscovado sugar
- 1 medium egg
- 1/2 teaspoon vegetable oil
- 150ml skimmed milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond or hazelnut extract
- 2 tablespoons beer
- vegetable oil or butter
- Fruit filling
- 1 banana
- 1 orange
- 4 large strawberries
- 12 raspberries
- 16 blueberries
- Raspberry sauce
- 200g frozen raspberries, thawed
- 30g icing sugar
- 1 teaspoon yuzu juice (or lemon juice)
- 4 liquorice strings to tie the parcels
MethodPrep:40min ›Cook:15min ›Ready in:55min
- In a bowl, add the sifted flour, cocoa powder and muscovado sugar.
- Make a well in the centre and add the egg, vegetable oil and 1 tablespoon of the milk. Whisk vigourously until smooth.
- Gradually stir in the remaining milk, while whisking vigourously. Add the vanilla extract, almond extract and beer (don't skip the beer as the crepes will be fluffy and full of flavour, the alcohol evaporates during baking). Mix quickly. Refrigerate for at least 30 minutes.
- Meanwhile, prepare the sauce: In a food processor or a large bowl, mash thawed raspberries. Remove the seeds by passing the mixture through a sieve. Mix with yuzu juice and icing sugar. Keep refrigerated.
- Prepare the fruit: Cut the strawberries, slice the banana, peel the orange and then cut each segment in 3 (also peel the segments for best results). Set fruit aside.
- Next, prepare the crepes. Heat a crepe pan or large frying pan (26-28cm in diameter) over medium heat and add a little bit of oil. Check the batter, it should have the same consistency as whipping cream; add more beer if necessary.
- When the frying pan is hot, spread the oil over the pan with a piece of kitchen paper while removing the excess.
- Hold the pan, add a ladle of batter in the centre of the frying pan. Let the batter spread across the pan while making circular motions with your wrist. Cook over medium heat until the crepe is soft and golden on both sides. Slide a spatula under the crepe and flip it over then cook for 40 seconds to 1 minute, checking the colour. Remove the crepe from heat, place on a plate. Repeat the process until you are out of batter.
- Add the fresh fruits to the centre of each crepe. Add a tablespoon of raspberry sauce and tie the crepe with the liquorice string.
You can easily multiply the quantities for a crepe party, or keep some in the freezer in a freezer bag. To thaw, let them at room temperature or refrigerated, remove from the freezer bag and separate.
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Reviews & ratingsAverage global rating:(12)
Reviews in English (1)
The hardest part of this recipe was finding the string lollies. I used the fruit I had in the house and it worked out great.-26 Apr 2011(Review from this site AU | NZ)
- 2 eggs
- ½ cup milk
- ½ cup water
- ¾ cup all-purpose flour
- 6 teaspoons white sugar
- ⅓ tablespoon butter or margarine
- 1 fluid ounce cognac
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 teaspoon instant coffee granules
- 3 cups heavy cream
- 4 (1 ounce) squares bittersweet chocolate
- ½ cup butter or margarine
- 1 ¼ cups nonfat evaporated milk
- 2 ½ cups confectioners' sugar
Crepe batter: in a large bowl, mix together eggs, milk, water, flour, sugar, 1 teaspoon butter, and cognac.
Filling: beat pudding mix, instant coffee and whipping cream together with an electric mixer until the mixture is thick.
Sauce: in a small saucepan, melt the chocolate, butter, evaporated milk, and confectioners' sugar together until the mixture is a little thick.
Crepes: heat a small skillet (or crepe pan) to a high temperature. Place a small amount of batter into the skillet and swirl it around until the batter covers the bottom of the pan. When the crepe is slightly browned flip the crepe over and let the other side brown for a few seconds. The first crepe will most likely not turn out well, but the rest will. Stack the crepes on top of each other to let tem cool before filling.
Spoon the filling into the center of each crepe and roll the crepe up around it. Spoon the sauce over the crepes and serve.
What you&rsquoll need to make this breakfast crepe recipe
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In addition to these tools, you&rsquore going to need some ingredients to make this sweet breakfast crepe recipe, too:
- Milk&mdashwhole or 2% both work
- Unsalted butter, melted
- Pure vanilla extract
- All-purpose flour&mdashwe keep unbleached AP flour at our house, but you can easily use the regular kind, too.
- Granulated sugar
- Heavy whipping cream
- Fresh strawberries
Please note that you can make this sweet crepe recipe and fill your breakfast crepes with your favorite filling, whether that&rsquos Nutella and bananas (or another fruit) or something else. Have fun with &rsquoem!
Ingredients you need
- Milk: I used whole fat milk for this crepe recipe.
- Eggs: Large eggs are used and can be white or brown eggs.
- Dark cocoa powder : For more intense chocolate flavor, I used dark cocoa powder. You can also use regular cocoa powder instead.
- Extra virgin olive oil: Use a mild flavored olive oil. You can also use vegetable oil.
- Blueberries: Fresh blueberries really are a better choice than frozen. You can also use strawberries, raspberries, blackberries or peaches.
- Cream cheese: You can use full fat or light cream cheese.
- Heavy cream: You need heavy whipping cream, not half and half.
- Dark chocolate chips: Again, I like the intensity of dark chocolate, but you can also use milk chocolate or semi sweet chips instead.
- Pantry staples: salt, all purpose flour, vanilla extract, honey, powdered sugar
Make it a brunch buffet
One of the best parts about crepes is how each person can customize their own. Since it is all about the fillings, you can cater to all sorts of dietary preferences. Just lay out a variety of fillings and everyone can dress up their crepes to their own desires.
The crepes themselves can be made from all kinds of flours. I like using partially whole wheat or even oat flour since they are rich in nutrients, but you’ll find lot of ideas from these other recipes. And once you have your base, it’s time to get creative.
It’s especially amazing to incorporate fresh, seasonal produce into your crepes. Whether you are going for a sweet spread with lots of fresh fruit, or more savory choices with cheese and vegetables, pick up some of whatever is available at the farmer’s market.
Stick with the classics like cheese and mushrooms, or get creative with some of these great ideas. Either way, you are sure to have a winning spread that everyone will want to copy. Don’t forget to check out my Mango and Ricotta Crepes post for ideas on preparing the pancakes ahead of time to make everything easier.
Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings.
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
How to make pancakes
All the know-how you need for a successful Pancake Day, the BBC Good Food cookery team show you how to make thin, flippable pancakes that won't stick to your pan.
Crepes can be made ahead and either refrigerated for a day or two or frozen for several weeks. I like to stack mine about 10 deep, insert a sheet of waxed paper, and repeat for a couple more layers (about 30 crepes). When cool, insert the stack into a gallon-sized plastic freezer bag to store.
If stored crepes stick to each other so they are difficult to separate without tearing them, place the stack in the microwave and heat at 30-second intervals until the crepes separate more readily. If you’ve frozen the crepes, thaw them in the refrigerator before separating them.
- Make crêpe batter:
- Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
- Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
- Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
Crepe Filling Ideas
- Sausage, scrambled eggs, and cheese (top with sour cream, cheese, and salsa)
- Cream cheese, whipped cream, and strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar)
- Cottage cheese and strawberries or peaches
- Cottage cheese, Parmesan cheese, and tomatoes
- Butter, cinnamon, and sugar
- Peanut butter and jelly
- Boiled eggs (sliced) and cooked asparagus (topped with hollandaise sauce)
- Custard and fruit
- Vanilla ice cream with caramel and chocolate sauce
- Banana and whipped cream
- Mousse and fruit or chocolate
- Ham and cheese
- Sauteed mushrooms & cheese
- Eggs, Cheese and Bacon (or whatever you would put in an omelet)
- Crab and cream cheese
Please leave a comment below or share a photo on Instagram. Don't forget to tag @curiouscuisiniere!
This is one of the recipes from the early days of Curious Cuisiniere. We&rsquove updated our pictures since we first made it, but we&rsquove left the original images here as a fun throwback and shout out to how far we&rsquove come. Enjoy!
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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Friday 6th of December 2019
I like to use a blender to make my batter and do it the night before. Gives more time for ingrediants to blend. I have been making crepes for my wife since we met 15 years ago. I guess I made a good impression. This is a nice recipe. Fillings are only limited be you imagination and taste.
Sunday 8th of December 2019
Thanks for sharing Larry. What a special thing to make for your wife!
Saturday 29th of December 2018
I use double the amount but ends up look like an egg crepe. Is it something goes wrong with my ingredients. I am using top flour instead of all purpose flour . Is that the problem?
Tuesday 1st of January 2019
Hi Sharon, these crepes are a bit eggy. I do think that using top flour is probably what gave the result you are describing though. Top flour is extra fine and would definitely change the consistency and texture of the crepes.