Friday, April 20, 2012

Chocolate Crepes with Nutella and Whipped Cream Cheese Filling

Crepes are one of my husband's my favorite foods. We even got a crepe pan a couple of years ago to celebrate something or other and it sat unused in my cupboard, behind all the other pots and pans. Why it stayed there, I do not know. I mean, who doesn't love a good crepe?? They are so easy to make (you don't even really need a crepe pan, a frying pan will do just fine) and the fillings are endless; both sweet and savory. So, when another little celebration came rolling along, my husband asked for crepes and I heartily agreed, deciding it was time to dust off that pan! I'm so glad we did and I'm happy to report we've made crepes several times since then, not even having time for dust to gather.

I decided that these chocolate crepes would be the first we'd make. I knew nutella, strawberries and whipped cream were a must but I also decided to do a flavored whipped cream cheese. The combination was heavenly! I'm dreaming about them right now as I write this!! Hope you enjoy these as much as we did.

Chocolate Crepes with Nutella and Whipped Cream Cheese Filling
For the crepe batter:
1 cup milk
4 eggs
3/4 cup flour
1/4 cup Hershey’s Dark Cocoa Powder
2 tablespoons sugar
1/4 teaspoon salt

For the fillings and toppings:
Sliced fruit-we love strawberries and bananas
Cool Whip or Whipping Cream
Whipped Cream Cheese (recipe below)
Nutella (chocolate hazelnut spread)
Chocolate syrup (optional)
Powdered sugar (optional)

To make the crepes, put all the batter ingredients in a blender and blend until well-incorporated.

Heat a non-stick crepe or frying pan on medium heat. Pour about 1/3 cup of the batter in the pan, swirling the batter out around the edges. Crepe should be very thin, so you may need more or less batter depending on your pan size. Cook crepe about 30-60 seconds until slightly browned on bottom and top is just about cooked. Carefully flip and cook another 15-30 seconds on the second side. Remove to a plate and continue with the rest of the batter.

There are a couple methods to assembling crepes. Probably the most popular is the burrito way, where you spread out the crepe, lay your fillings down the middle, roll it up then top with whipped cream and drizzle with chocolate sauce. I like to do it another way. Spread out the crepe. On one half, spread the nutella then whipped cream cheese on top of it. Fold the top over, in half, then fold it over again, in fourth. Top with sliced strawberries, cool whip and a drizzle of chocolate sauce and powdered sugar.

Whipped Cream Cheese:
8-oz block of cream cheese
2-4 Tbsp. powdered sugar
a couple drops of coconut extract (although almond, orange or vanilla would also be delicious)

Soften cream cheese to room temperature. Place in a mixing bowl and whip until light and fluffy. Gently add the powdered sugar until incorporated and to taste, then add the extract last. Refrigerate leftovers.

SOURCE:Crepe batter from The Clever Culinarian

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