The best chocolate crepes you will ever taste! I made these for pancake day or Shrove Tuesday, but why wait all year to eat pancakes! I love pancakes and I could eat them all year round. These are crepes made with chocolate and filled with a creamy coconut filling. Serve them hot with hot chocolate sauce.
Place flour and all dry crepe ingredients in a mixing bowl. Mix well
Add the eggs in the centre and mix well, add a little milk but not all and continue mixing. Once smooth add the rest of the milk.
In a crepe or non stick pan over medium heat, melt the butter, pour the melted butter into the crepe batter as you whisk in. Mix well, cover and refrigerate 30 minutes to hour. (Resting is recommended but if you don’t have the patience like me, continue to next step).
Remove from fridge and pour in measuring jug for easy pouring.
Heat the same pan on medium to high heat, wipe away any excess butter. Once pan is hot. Pour enough mixture to make a thin coat on the hot pan. Shake and rotate to completely cover.
Once edges appear slightly crisp, flip or turn over with spatula. Repeat process and pile them on a hot plate and set aside.
For the coconut filling, add the cream and sugar to a saucepan on medium heat. Bring to a simmer then add the desiccated coconut. Mix well, set aside.
For the chocolate sauce, add the cream to a saucepan on medium heat, add the dark chocolate and bring to a simmer and mix until all the chocolate is melted. Chocolate sauce should be smooth. Keep mixing if there’s lumps. Set aside in saucepan in warm spot.
Lay out he crepes one at a time on your bench, scoop out coconut filling using a spoon and place approx 2 tbsp per crepe. Fold over the sides then roll tightly. Set aside in warm spot and repeat process with all other crepes.
Serve on hot plates and drizzle the chocolate sauce over the crepes.
You can reheat the crepes in the microwave or place in oven covered.
By Joel Mielle
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