Serves 4
90 min
German Chocolate Cake Crepes
Recipe GLPRb7f2fbf81b4b43
Delicate chocolate crepes inspired by German chocolate cake, filled with warm custard and drizzled with a silky chocolate cream sauce. These elegant dessert crepes deliver rich chocolate flavor with a tender texture, perfect for serving as an impressive plated dessert.
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Ingredients
4 ounces German's or semisweet chocolate, broken into pieces
½ cup all-purpose flour
½ teaspoon kosher salt
¼ cup whole milk
2 large eggs
¼ cup heavy cream
Butter for the pan
½ cup warm custard filling
½ cup water
Directions
Prepare the chocolate crepe batter: Place 2 ounces of the chocolate in a metal bowl set over a saucepan of simmering water. Add ½ cup water and stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let cool for a few minutes.
Combine the dry ingredients: In a blender, combine the flour, salt, milk, and eggs. Blend until smooth. Add the cooled chocolate mixture to the blender and blend until the batter is completely smooth and well combined.
Rest the batter: Strain the batter through a fine-mesh sieve into a small bowl. Cover and let stand at room temperature for 1 hour to allow the flour to fully hydrate and the batter to develop proper texture.
Make the chocolate sauce: Place the remaining 2 ounces of chocolate in a metal bowl set over simmering water. Add the heavy cream and stir until the chocolate is completely melted and the sauce is smooth. Keep the sauce warm over low heat.
Cook the crepes: Heat a crepe pan or 9-inch skillet over medium heat and brush very lightly with butter. Pour about 2 heaping tablespoons of batter into the center of the pan and immediately swirl and tilt the pan to spread the batter into a thin, even crepe. Use a rubber spatula to smooth any uneven edges.
Continue cooking: Cook the crepe for 1½ to 2 minutes until the bottom is set and lightly golden. Flip it over with a rubber spatula and cook for about 1 minute longer. Transfer the cooked crepe onto a plate lined with wax paper.
Repeat: Continue making crepes with the remaining batter, brushing the pan lightly with butter between each crepe and layering the finished crepes between sheets of wax paper.
Assemble and serve: Place one crepe on a dessert plate and spoon a generous tablespoon of warm custard filling along one half of the crepe. Fold the crepe in half over the filling. Repeat with a second crepe on the same plate, positioning it alongside the first. Drizzle the chocolate sauce over both crepes. Repeat with the remaining crepes, custard, and sauce, then serve immediately.
