Simple Way to Make Super Quick Homemade Chewy Chocolate Crepes

Chewy Chocolate Crepes. Using a silicone brush, oil a crepe pan. Serve chocolate crepes with raspberry jam, folding crepes in four. For the crêpes, sift the flour, cocoa powder and salt into a bowl and stir in the sugar.

Beat on low until well combined. Using a rubber spatula or a spoon, mix in the raisins, until well combined. Roll the crepe into a roll and place in a baking dish.

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chewy chocolate crepes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chewy Chocolate Crepes is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chewy Chocolate Crepes is something which I’ve loved my entire life.

Using a silicone brush, oil a crepe pan. Serve chocolate crepes with raspberry jam, folding crepes in four. For the crêpes, sift the flour, cocoa powder and salt into a bowl and stir in the sugar.

To get started with this recipe, we must prepare a few ingredients. You can have chewy chocolate crepes using 7 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Chewy Chocolate Crepes:

1. Prepare 100 grams of Bread (strong) flour.
2. Get 2 tbsp of Cocoa powder.
3. Make ready 50 grams of Sugar.
4. Make ready 1/2 tsp of Salt.
5. Make ready 1 of Egg.
6. Get 300 ml of Milk.
7. Make ready 10 ml of Rum (to taste).

Combine cake flour, sugar, and salt (and baking powder, if making Mille Crêpe) in a bowl. When smooth, add milk in several batches. If you add all the milk in one go, the batter will get lumpy. Now add the vegetable oil and vanilla oil, and continue to mix.

Instructions to make Chewy Chocolate Crepes:

1. Put the bread flour, cocoa powder, sugar, and salt into a large bowl. Use unsweetened cocoa powder..
2. Mix the dry ingredients from Step 1 well with a whisk. You will strain the batter later, so there's no need to sift..
3. Add the egg and about 1/3 of the milk and mix well (no need to warm up the milk)..
4. When you're done mixing, it will look like this..
5. Add the rest of the milk and mix. If you're using rum, mix it in now. It's just for fragrance, so it's optional!.
6. Strain..
7. The batter will look like this after straining..
8. Add the oil to a very hot frying pan. Lightly wipe off the excess oil. If the pan is not very hot, the crepes will stick to the pan..
9. Use about 80% of a ladle full of batter to make 1 crepe..
10. Turn the pan by twisting your wrist to quickly spread out the crepe batter evenly in the pan..
11. When the crepe starts to brown, go around the edge of the pan use cooking chopsticks to lift the edges of the crepe..
12. Lift up the edge of the crepe with cooking chopsticks and then use your hand to flip it. Cook for a few seconds..
13. Place the crepes on a cutting board to cool. It's ok to stack them in layers, and you'll be able to pull them apart easily..
14. The fillings: store-bought swiss roll, chocolate cream, ice cream, chocolate sauce https://cookpad.com/us/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse (see recipe).
15. Assemble: Lay out one of the crepes. Slice a swiss roll into 1-2 cm and center it on the crepe..
16. Squeeze a dollop of the whipped cream fromon the swiss roll. https://cookpad.com/us/recipes/150014-no-need-for-chocolate-cocoa-chocolate-mousse (see recipe).
17. Put some ice cream on top of the whipped cream and pour the chocolate sauce over it..
18. In the photo above, I tied the crepe into a ball. If you squeeze tightly, the shape will turn out nicely, but after awhile it will loosen, so you may want to tie it with a ribbon or something to secure..
19. The filling is the same in these ones! For Step 17, fold all sides of the crepe and wrap it up. Flip it over and top with whipped cream, chocolate sauce, and strawberries..
20. For plain crepes..
21. For a matcha version https://cookpad.com/us/recipes/148059-wafuu-traditional-japanese-style-is-best-%E2%98%86-matcha-green-tea-mille-feuille-%E2%99%AA (see recipe).

In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Drop by spoonfuls onto ungreased cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy.

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