These are a little richer than your average crepe, and oh, so delicious! Chocolate crepes are divine filled with fresh bananas and strawberries, and topped with Rich Vanilla Bean Ice Cream. Add a drizzle of hot fudge for an extra indulgence!
INGREDIENTS | SERVES 10
- 1 cup whole milk
- 2 ounces semisweet chocolate, chopped
- ½ cup heavy cream
- 2 teaspoons cocoa powder
- 2 large eggs
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 pints Rich Vanilla Bean Ice Cream, or your favorite flavor ice cream
Heat the milk and chocolate in a small saucepan until chocolate is melted and smooth.
Combine mixture with the cream, cocoa, eggs, and salt in a blender for 1 minute. Add in flour and blend until very smooth. Place blender bowl in refrigerator for 1 hour or more.
When ready to fry, remove batter from refrigerator and bring to room temperature. Heat a large skillet or griddle over medium-high heat.
Ladle ½–¾ cup batter onto pan and spread by tilting the pan or using a silicone scraper to even the crepe. Cook for 30–45 seconds, until edges start to brown, then flip and cook another 30–45 seconds. Repeat with remaining batter.
Refrigerate prepared crepes until ready to serve, or use immediately. Rewarm in microwave, if needed, then roll crepes into tubes and top with ice cream and other toppings, as desired.