These delicious chocolate French crepes are so fine…they take us right back to Paris! As soon as we got back from our trip we knew we had to recreate them. And guess what? They turned out just as amazing as the ones we tried on our trip! xo Liz + Lizi
The Food Nanny’s Chocolate Dessert French Crepes
Inspired by the famous Creperie in MontMatre Paris, France
Le Tire Bohchon
Use a 10 inch Iron Skillet or saucepan
For the Crepes:
¾ cup milk (any kind)
¾ cup cold water
3 egg yolks
1 Tablespoon granulated sugar
1 Tablespoon Orange Liqueur (Grand Marnier)
¾ cup plus 1 Tablespoon White Kamut flour
5 Tablespoons melted butter
For the Chocolate Sauce :
2 Tablespoons plus 2 teaspoons heavy cream
2 Tablespoons plus 2 teaspoons milk (any kind)
1 cup semi sweet chocolate chips
2 teaspoons cold butter
A pinch of gray sea salt
For the Crepes:
Put the ingredients in order given in a blender. Blend for 1 minute on high. Place in the refrigerator for at least 1 hour before frying.
Use an iron skillet if you have one. If not use whatever 10 inch skillet you have.
Turn the heat to medium high. When the pan is hot but not smoking brush with canola oil. Then wipe of slightly with a paper towel. Quickly With one hand using a hot pad remove the pan from the heat and pour in the batter with the other hand Using a ¼ cup measurer. Tilt the pan in all directions to run the batter all over the bottom of the pan.
Return to the heat and set your timer for 65 seconds. Using a spatula carefully take up one little end and carefully flip over crepe with the spatula or your fingers. Cook for another 30 seconds or so until light brown. Throw the first crepe away….now you are getting the hang of it.
Stack on a plate. May be made in advance and carefully re-heat in microwave. You can also heat them in the oven by placing them on a dish covered with foil.
May freeze as well.
For the Chocolate Sauce:
Place the cream and milk in a double boiler and heat until just warm. (if you don’t have a double boiler use a small saucepan over very LOW heat) Add the chocolate chips and stir until melted and smooth. Stir in the butter. Add the salt. Stir. Turn off the heat. As the sauce cools you may add extra cream a little at a time to thin it. But the sauce needs to be hot when you spread it on the warm crepe.
(You may do this procedure in the microwave watching very closely, stirring the chocolate every 5-10 seconds as the chocolate will melt very fast.)