I am very excited to finally get this post up today! It has been in the works since before Valentine’s Day when my husband brought home a recipe from the newspaper for crepes and suggested I do a post on them.(I love how he’s always thinking of me 🙂 ) First I had to try out the recipe and it was perfect! I love these chocolate crepes.
Next, I needed to work out the fillings and that is what has slowed down this post. I now have three different crepe fillings that each are amazing in their own right. The wonderful thing about all three of the flavored whipped creams is that they all are simple to make. No using a double boiler or tempering eggs like is required in traditional mousse recipes.
The article also had a recipe for a hazelnut mousse that I was super excited to try. It called for hazelnut paste, which I had never used. I tracked some down and tried out the recipe and it was good, but the nutella mousse that I made for mini trifles I thought was just as good, a lot easier to make and cost less to make. So, after all of those points in the original recipe’s favor, I saw no point in using the new recipe. If you are a fan of hazelnut and chocolate, this is a guaranteed winner.
The final filling in our trifecta is coconut whipped cream. I really cannot say it enough. I love this whipped cream! Coconut+ Chocolate=YUM! Here’s the details on how to create this sophisticated and impressive dessert that is always a hit.
The chocolate flavor in these crepes is very mild. They are light and tender and perfect for breakfast/brunch, a bridal shower, baby shower, or dinner party. You can have a fancy “Build your own Crepe” bar with different fillings and toppings. I used coconut whipped cream, strawberry whipped cream, and nutella mousse. (click on the links to find the recipes) I garnished the tops with toasted coconut, grated hazelnuts, and powdered sugar. Chocolate syrup is also great drizzled across the top.
When I first learned to make crepes I would put all of the ingredients in the blender, turn it on, and cook the crepes. Since then I learned a few things to make my crepes better. First, I have you strain the ingredients twice when making these crepes. Once to make sure and get the lumps out of the dry ingredients and once to make sure there are not lumps in the batter. I have you do the first one because cocoa can have a tendency to have lots of lumps and I want to lose as little cocoa as possible when we strain the batter the second time.
You will want to make sure that you give yourself enough time to let the batter rest for at least 1 hour. This will give the gluten time to relax and will result in a lighter, more airy crepe. If you plan on making them for breakfast, making the batter the night before and putting it in the refrigerator will make cooking them in the morning a breeze.
Cooking crepes on both sides is a personal decision. I grew up cooking crepes on only one side, my husband insists that they be cooked on both. I now cook ours’ on both sides because the second side only takes about 5 seconds to cook and it’s that important to him.
I’m including a video with a demonstration of “How to cook crepes;” If you’ve never done it before, don’t be intimidated. They really are fairly easy. Hopefully the video will help you feel comfortable enough to try.