Chocolate and Vanilla Crepes


I love crepes. One of the reasons I crepes, is that they work great for breakfast or for dessert. I have shared a couple of crepe recipes before, but I recently sampled another one from a friend. It tasted great so I decided to take that recipe and change it up by making a vanilla version and a chocolate version. I thought they would be perfect for Mother’s Day.

Crepes really are simple to make but appear very gourmet and will impress who ever you make them for. The other great thing is they can be made ahead of time and kept in the fridge before serving. You can even freeze them.

The trick to making a crepe is swirling the pan and allowing the batter to coat the pan evenly. You want the crepe to just start to brown and then you turn it. I found it help to use a silicone spatula to loosen the edges and turn the crepe. Then place the crepes in a stack with waxed paper or parchment paper layered between each one.

You could have a crepe bar for Mother’s Day breakfast or dessert. Serve the vanilla and chocolate crepes along with different fillings and fruit. Curds, mousse, Nutella, pie filling, and cream make great fillings. Fruit can be placed inside or on top of the crepe. You can use fresh fruit or thaw frozen fruit. Berries work well and so do bananas. Last, you need toppings  – this can include whipped cream, syrups, sauces, sprinkles, nuts, toasted coconut, etc.

I have a post going up tomorrow of a filling (it’s to die for!) and there is also a recipe I will share next week that can be used a a filling. So be sure to check back. I have even given a crepe kit for Mother’s Day before and included everything for mom to enjoy them at home. Here are some other crepe recipes and fillings you could include.

Thinks of crepes and a crepe bar for more than just Mother’s Day. They work well for baby and bridal showers too!

Chocolate and Vanilla Crepes | realmomkitchen.com

 

Chocolate Crepes
 
Ingredients
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 2 T cocoa powder
  • 1 T powdered sugar
  • ¼ tsp salt
  • 2 Tbsp butter, melted
  • butter, for the pan
Instructions
  1. Place the eggs, milk, flour, cocoa powder, powdered sugar, salt, and melted butter in a blender and blend until smooth.
  2. Heat a medium sized non-stick skillet over medium heat. Add a tsp of butter to the pan and coat the pan.
  3. Pour ¼ cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the pan.
  4. Cook crepe for about a minute until bottom is light brown. Loosen with a silicone spatula and turn to cook the other side. Place on a plate and continue until batter is used. Place a piece of waxed paper to parchment paper in between each crepe. Makes 12 crepes.

 
Vanilla Crepes
 
Ingredients
  • 1 cup milk
  • 1 cup flour
  • 1 Tbsp sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2 Tbsp butter, melted
  • butter, for the pan
Instructions
  1. Place the eggs, milk, flour, sugar, vanilla, salt, and melted butter in a blender and blend until smooth.
  2. Heat a medium sized non-stick skillet over medium heat. Add a tsp of butter to the pan and coat the pan.
  3. Pour ¼ cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the pan.
  4. Cook crepe for about a minute until bottom is light brown. Loosen with a silicone spatula and turn to cook the other side. Place on a plate and continue until batter is used. Place a piece of waxed paper to parchment paper in between each crepe. Makes 12 crepes.

Both recipes I adapted from a recipe given to me by a friend.

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One comment on “Chocolate and Vanilla Crepes

  • There are not any eggs listed in the vanilla recipe. We used the 2 that the chocolate said and we LOVED them!

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