8 Tablespoons Unsweetened Coco Powder (we like to mix together a variety of different brands)
1 Cup All Purpose Flour
1 Cup Self Rising Flour
5–6 Tablespoons Sugar*
1 Pinch Salt
Sweet Cream Cheese Filling Ingredients
8 Ounces Cream Cheese Softened (Room Temperature)
1 & 1/2 Cups Powdered Sugar
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Pure Vanilla Extract
1/8th Cup French Vanilla Creamer
Chocolate Crepes Directions
First whisk 3 eggs in a medium bowl & then whisk in 4 cups of water.
In a separate large bowl mix together the dry ingredients (8 Tablespoons Coco Powder, 1 Cup All Purpose Flour, 1 Cup Self Rising Flour, 5-6 Tablespoons Sugar, 1 Pinch Salt).
Using a hand blender slowly blend the egg water into the dry ingredients until it is thoroughly blended with no lumps.**
Heat a small fry pan at medium low heat & wipe vegetable oil on the base & sides of the pan with a paper towel.***
Pour a little less than 1/4 cup**** of crepe batter in the bottom of your pan & swirl it around so that it covers the base of your pan.
Once the crepe has some bubbles & begins to pull away from the sides, use a heat proof spatula to carefully flip the crepe (or if you are use to the heat of a kitchen you can use your fingers – just don’t burn yourself!).
The crepe is finished cooking when it easily slides off the pan.
Place your crepe on a plate & repeat the above steps until you have used all of the batter.
Serve immediately or wrap in plastic wrap while the crepes are still hot & place them in the fridge.*****
Sweet Cream Cheese Filling Directions
Blend the cream cheese & powdered sugar together along with the lemon juice & vanilla extract for 2-3 minutes until fluffy.
Then blend in the French vanilla creamer. If it’s too thick just blend in a little more French vanilla creamer to your desired thickness.
You can serve the crepes on a plate with the filling on the side so each individual can fill their own or you can pre wrap them & serve your Chocolate Crepes with Sweet Cream Cheese Filling on a pretty platter.******
*If you enjoy bitter chocolate you will only need 2-3 tablespoons of sugar.
**The final crepe “batter” will be extremely thin, almost like water.
***To keep my chocolate crepes from sticking I use a small plate with a little bit of oil on it & between each finished crepe I use a paper towel to wipe a little bit of oil on the bottom & edges of the fry pan.
****The measurement isn’t exact because it will depend on the size of your fry pan. Ours is about 6-7 inches & we use between 1/8th cup & 1/4 cup of batter for each crepe. Just enough to cover the bottom of the pan.
*****By covering & refrigerating your crepes while they are still hot you will trap in the heat/moisture & it will be easier to fill/roll all of your your crepes at once later. Because these can take a little bit of time to make we usually cook them the night before we plan to eat them.
******For a berry drizzle simply blend some berries into a purée & sweeten with a little bit of sugar. Keep stored in a sealed container in your fridge for 3-5 days.