Chocolate Almond Dessert Crepes
This recipe is presented by Eggland’s Best.
Impress your friends and family with chocolate-almond dessert crepes for a brunch or dinner party dessert.
You’ll need an 8-inch nonstick skillet, a wire rack for cooking the crepes, and wax paper for stacking them.
To pipe the chocolate filling down the center of each crepe, stuff it into a zip-lock plastic bag and snip off ½ inch at one corner to create your own pastry bag.
- 1 1/4 cups milk
- 3 large Eggland’s Best eggs
- 2 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 2 tablespoons water, cold
- 1/4 cup water, boiling
- 1 cup sugar
- 1/2 cup baking cocoa
- 2 cups heavy whipping cream, cold
- 2 teaspoons vanilla extract
- chocolate fudge ice cream topping and whipped topping
- 1/2 cup almonds, sliced and toasted
1In a large bowl, combine the milk, eggs, and butter.
2Combine the flour, sugar, and salt and add it to the milk mixture. Beat everything until smooth.
3Cover and refrigerate for 1 hour.
4Meanwhile, in a small bowl, sprinkle the gelatin over cold water; let it stand for 2 minutes to soften.
5Add boiling water; stir until the gelatin is completely dissolved and the mixture is clear. Cool slightly.
6In a large bowl, mix the sugar and cocoa; add the cream and vanilla. Beat it on medium speed until well blended.
7Gradually beat in gelatin mixture. Cover and refrigerate at least 30 minutes.
8Heat a lightly greased 8-inch nonstick skillet.
9Pour 1/4 cup of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer.
10Move the cooked crepes to a wire rack to cool. Repeat with the remaining batter, greasing the skillet as needed.
11Stack the crepes with waxed paper or paper towels in between.
12Spoon or pipe the chocolate filling down the center of each crepe; roll up.
13Drizzle with the fudge topping and garnish with the whipped topping. Sprinkle with almonds.
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