Month: February 2018

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Chocolate Crepes Pops


To make these Chocolate Crepe Pops, you need to prepare the French Chocolate Crepes, please refer to my recipe here:

https://www.myexcellentdegustations.com/french-chocolate-crepes/

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Servings 30
Author LDS's Mom

Ingredients

For the French Chocolate Crepes

  • Please refer to my recipe, link above

For filling

  • ยผ cup Nutella
  • ยผ cup peanut butter

Garnish

  • Dallies edible decor of your choice
  • 4tbsp Almond powder

Supply

  • 30 Lollipop sticks

Instructions

  1. Take few crepes and spread Nutella on top of each and roll it tightly as a cigar. Spread peanut butter on each of the rest of the crepes, then roll tightly.
  2. Wrap each crepe individually in a wrapping paper.
  3.  Refrigerate for about 30 minutes or until firm.
  4.  Unwrap each rolled crepe and put on a cutting board.
  5. Cut the crepe roll into small pieces, about 6 pieces.
  6.  Place a lollipop stick in each crepe piece.
  7. Spread Nutella on the outside part of the small pieces(or peanut butter).
  8.  Dip few of the crepes pops in a bowl of dallies and others in almond powder.

 

Posted on

French Chocolate Crepes

These French crepes will make a good breakfast. They are filled with chocolate and almond flakes, served drizzled with maple syrup and almond flakes on top along with favorite fruits. Theses crepes can be filled with anything you have in hands, such us jam, Nutella, fruits, pastry cream, whipped cream and more. These thin crepes taste divine.

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Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Author LDS’s Mom

Ingredients

  • ยฝ cup all purpose flour
  • 1 tbsp cocoa powder
  • 1 cup whole milk
  • Pinch of salt
  • 1 tsp granulated sugar
  • 1 egg
  • ยฝ tsp vanilla
  • 1 tbsp unsalted butter melted for cooking the crepes

For filling and garnishing

  • Maple syrup
  • ยฝ cup Melted chocolate
  • 1/3 cup almond flakes

Instructions

  1. In a bowl, put flour, cocoa powder and the pinch of salt.

  2. Add the egg, vanilla extract and milk.

  3. Whisk everything well.

  4. Strain the mixture.

  5. Pour in a measuring cup and cover with plastic wrap.

  6. Let rest for at least 10 minutes.

  7. Place a non stick small pan on medium low heat.

  8. Put a very small amount of butter in the pan.

  9. Use paper towel to clean the pan with butter.

  10. Pour about 1/4 cup of the crรชpe mixture on the pan.

  11. Move the pan in a way to get the crepe mixture cover the bottom of the pan.

  12. Let cook for 1 to 2 minutes per side.

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