Efrat's Notebook

Chocolate Crepes Folded in the Pan Draft

Thin crepes that I fill with chocolate spread and fold right in the pan, so they come out warm and ready to serve.

  • Prep10 min
  • Cook30 min
  • Total40 min
  • Makes15 crepes
  • KashrutDairy

What you need

Amount:15

Batter

Filling

How I make it

Batter

  1. Put all the batter ingredients in a food processor and blend until smooth, with no lumps.

  2. Strain the batter to make sure there are no lumps of flour.

Cooking and filling

  1. Pour a ladle of batter into a greased crepe pan and swirl to spread it thin. Cook until the underside is golden.

  2. Flip and cook the second side for just 2-3 seconds.

  3. Flip back so the pale, barely cooked side faces up.

  4. Quickly spread chocolate spread over half of the crepe.

  5. Fold the empty half over the spread half. Then fold the half-circle in thirds, right third over the middle and left third over the top.

  6. Work quickly while the crepe is still in the pan. Remove and serve warm.

  7. Spray the pan with cooking spray now and then if the crepes start to stick.

What I've learned

  • In winter I warm the spread a little in the microwave first, so it softens and spreads easily.

Source: ChefEf (chefef.com)