Chocolate Filled Crepes – Page 2

In a blender, combine all crepe ingredients (flour, milk, eggs, sugar, salt, melted butter). Blend until the mixture is smooth. Let the batter rest for 15 minutes at room temperature.
Heat a non-stick skillet or crepe pan over medium heat. Brush with a small amount of melted butter.
Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for about 1-2 minutes until the edges lift from the pan and the bottom is lightly golden.
Flip the crepe using a spatula and cook for another 30 seconds. Remove from the pan and set aside on a warm plate. Repeat with the remaining batter.
For the Chocolate Filling:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
Remove from the heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
If desired, add powdered sugar to the chocolate mixture for added sweetness.
Assembly:
Lay a crepe flat on a plate. Spread a generous amount of chocolate filling over half of the crepe.
Fold the crepe in half over the chocolate, then fold again to form a quarter-circle or roll it into a tube.
Drizzle with chocolate syrup or melted chocolate and dust with powdered sugar for a finishing touch.
Serve warm and enjoy your delicious chocolate-filled crepes!
Tips:

Ensure your pan is the right temperature; if it’s too hot, the crepes will cook too quickly and be hard to flip.
You can keep the cooked crepes warm in a low oven (200°F) covered with foil while you prepare the rest.
The chocolate filling can also be flavored with a splash of vanilla extract or a pinch of cinnamon for a twist.