Monday, November 22

Chocolate Crepes w/ Pumpkin Cream Cheese

    It's time for dinner again-- oh, what to make? I was craving breakfast but how to make it seem new and fresh? While looking through some cookbooks for last week's Super Food Friday, I discovered a recipe for chocolate crepes...why not give it a go? But what to fill it with? For Stuffed French Toast I whipped up a semi unsuccessful pumpkin cream cheese, so I decided to try again. Thanks to the help of my four-year-old, this one was on  the money!
    I have to admit, one of the reasons I love making crepes is because I enjoy watching my daughter's face when I flip it without using a spatula. And it is just something I have fun doing: flipping crepes in the air. :) And having crepes is an excellent excuse to eat chocolate and maple syrup for dinner! I hope you enjoy these as much as we did!

   Chocolate Crepes
     found in and adapted from Wonderful ways to prepare Crepes & Pancakes
3 eggs.

3 eggs
1 1/4 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
2 1/2 Tbsp sugar
2 1/2 Tbsp cocoa powder
2 Tbsp melted butter
Pumpkin Cream Cheese Filling.

1 package cream cheese
1/2 cup pureed pumpkin
2 Tbsp powdered sugar
1/4-1/2 tsp ground cinnamon

Beat eggs with milk.

    Beat the eggs, then add the milk and vanilla extract and mix well by hand or in an electric mixer.

    Sift the flour with the sugar and cocoa and slowly add to the egg and milk mixture.
Flour, sugar and cocoa.
    Stir in the melted butter and blend thoroughly.
    If mixing by hand, pour the batter through a strainer to remove any lumps. Set aside to whip up the filling.
    In a mixer, beat the cream cheese until soft and creamy. Add in the pumpkin and beat well. Beat in the powdered sugar and cinnamon. Set aside for when it's time to eat!
Eggs, milk, flour, sugar, & cocoa.
    Heat a pan over medium-high heat. Once hot, turn down to medium (about a 5 on a scale of 10). Pour 2 tablespoons to 1/4 cup of the batter (depending on the size of the pan) in the center of a hot, lightly greased pan. I poured my batter into a liquid measuring cup to make pouring easier and less messy--worked like a charm!
    Tip the pan in a circular motion to spread the batter around. Cook until the top is dry, then flip over and cook about 30 seconds.
Chocolate crepe batter.

Use cup to pour batter.
Cover the pan in a circular tipping motion.
Ready to be flipped.
The beautiful color of the done side after being flipped.
Chocolate crepes rolled with filling slathered in maple syrup.

    Looking for a dessert crepe instead? The next day I was craving something sweet and went hunting in through the kitchen. I found some leftover Maple Butter Frosting (yes, frosting) from the Spiced Pumpkin Cupcakes and figured chocolate with a Maple Butter--how could I go wrong? Looking for a different dessert? This is it! Spread a decent layer of the frosting down the center, roll it up, and chomp away! Ya might want to have a glass of milk on hand. ;)
    Whichever way you go, enjoy it!

1 comment:

  1. Those Crepes look fantastic! I did not tried them in chocolate version, and now probably will. LOL!


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