Hot chocolate crepes served with strawberry whipped cream and topped with ice cream make a perfect special-occasion dessert! (Originally published in my column in Ami/Whisk magazine.)
Ingredients
-For the crepes
3 eggs
2 yolks
1 cup soy milk
⅔ cup flour
⅓ cup cocoa
⅓ cup sugar
-Strawberry Whipped Cream:
1 cup heavy whipping cream or cool whip/nondairy whipped topping
1 teaspoon vanilla extract
1 cup smooth strawberry preserves
-To Assemble:
Chocolate, Strawberry, Vanilla or best, Neopolitan, ice cream
Chocolate sauce, optional
Strawberry sauce, optional
White chocolate sauce, optional
Instructions
Prepare the crepes. Whisk all ingredients in a small bowl until completely smooth.
Spray a small nonstick frying pan or crepe pan with nonstick cooking spray and heat over a medium heat.
When pan is hot, pour ΒΌ cup of batter on the pan and spread it over the surface of the pan. It should be very thin. Fry for about 1 minute, until set, then flip it over and fry for about 30 seconds to 1 minute on the other side. Remove from heat and set aside. Repeat with remaining batter.
Prepare the strawberry whipped cream. In the bowl of an electric mixer, whip the cream/non-dairy whipped topping until stiff. Beat in vanilla and gently fold in the strawberry preserves.
Place a small amount of strawberry whipped cream in the center of a hot crepe. Fold up the crepe over the cream, and top with chocolate, vanilla, and strawberry ice cream and your choice of sauce(s).
Serve immediately.
Recipe by Overtime Cook at https://overtimecook.com/2014/02/05/chocolate-crepes-strawberry-filling/