Crepes Con Chocolate (Crepes With Chocolate Sauce)
C R E P E S
C O N C H O C O L A T E
Usually when I make crepes, I make sweet and savory crepes. This time, I just made sweet. Next time, I’ll share my recipe for savory crepes.
These crepes were made with Martha Stewart’s gluten free crepe recipe:
https://www.marthastewart.com/1139303/gluten-free-crepes
***I did change the recipe a little. I used coconut milk rather than whole milk, took out the sugar and salt, and added 1 Tbsp. vanilla and ½ Tbsp of almond extract.
The chocolate sauce on the crepes is the Dark Chocolate Sauce (recipe below).
These crepes are also really yummy with cinnamon whipped cream (recipe below).
Other than chocolate and whipped cream, you can really put anything you want on sweet crepes … bananas, strawberries, raspberries, blueberries, blackberries. The berries go best with the chocolate and whipped cream, but a personal favorite for the kids is bananas, chocolate and whipped cream. They are even delicious with ice cream and chocolate. My personal favorite is just crepes with dark chocolate sauce and nothing else!
Chocolate Crepe Cake
c h o c o l a t e
C R E P E C A K E
This is the cake I wanted for my birthday this year. It’s one of my favorite cakes ever. There’s just nothing like a crepe with dark chocolate and then a crepe cake with a bunch of crepes all put together is just total heaven!!!
This time I used Martha Stewart’s gluten free crepe recipe (FYI it’s not paleo). It was a little too thick for regular crepes, but it worked out well for the cake. I’m working on creating a paleo crepe recipe, but for now I use this recipe with Pamela’s gluten free flour because it is at least gluten free.
Here’s a link to the Martha Stewart recipe: https://www.marthastewart.com/1139303/gluten-free-crepes
***I did change the recipe a little. I used coconut milk rather than whole milk, took out the sugar and salt, and added 1 Tbsp. vanilla and ½ Tbsp of almond extract.
For the chocolate sauce, I used my dark chocolate sauce recipe (please see below - scroll way down), but (this is important) I used 3 bars of chocolate and just 1 cup of milk to make it slightly thicker. I say ‘this is important,’ but the cake will still work out if you make the chocolate sauce the same as the recipe below. This just makes the layers slightly thicker.
This is how I made the cake:
1. Make all of the crepes (this will take you a while – an hour or longer. So, be prepared to stand and make them for a while).
2. Once the crepes are done, let them sit until they are cool to the touch. It would be helpful to put a piece of parchment paper between each crepe to keep them from sticking to each other. (I usually don’t do that, but I might do it next time I make the cake).
3. For the layers: put about two tablespoons of chocolate on the plate and spread it around. Then, put a crepe down and about two tablespoons of chocolate on top of the crepe and spread it all around the crepe. Then, put another crepe on top of that crepe. Repeat until all crepes and chocolate sauce are all gone. Save about 3 tablespoons of chocolate for the top of the crepe cake.
4. If I had raspberries, I would have put them on the top of the cake, but strawberries would be really good too.
5. You could also top with cinnamon whipped cream (see my recipe for cinnamon whipped cream below as well).
Cinnamon Whipped Cream
C I N N A M O N
W H I P P E D C R E A M
This whipped cream is super yummy and you can use it either during the fall when you are using spiced food more often or any time of the year. I just adds a little zing to whatever you are eating.
I N G R E D I E N T S
1 pint heavy whipping cream
My little made up spice mix:
-2 teaspoons of cinnamon
-1 teaspoon of nutmeg
-3/4 teaspoon of ground cloves
1 Tbsp. of vanilla extract
I N S T R U C T I O N S
(Using a stand mixer for this makes it super easy). Take the bowl of a large stand mixer and put it in the freezer for 5 minutes. Then, pour in the heavy whipping cream and whip on high until you see soft peaks form. Then, mix just a little longer.
Add in the vanilla extract and continue mixing.
Then, add in the spice mixture. if you like things really spicy, double the spice recipe and add half of it and then a little at a time until you reach the desired spiciness. (I know everyone likes different levels of spiciness!).
Pancakes with Dark Chocolate Sauce
Dark chocolate sauce
I N G R E D I E N T S
*2 bars of 85% dark chocolate
*1 cup of heavy whipping cream, OR full fat canned coconut milk, OR regular milk, OR non-canned coconut or almond milk (please note that using heavy whipping cream or full fat coconut milk will result in a thicker sauce).
*1 Tbsp. vanilla extract
*1/2 tsp. almond extract
M A K I N G
**Break up the chocolate into smaller pieces and add to a 4 cup sauce pan.
**Add the cream or milk.
**Turn the heat to between medium and low.
**Stir constantly keeping over the heat until all of the chocolate is melted and the sauce looks smooth with no little pieces of chocolate. If it starts bubbling, then turn the heat down.
**Once it is all mixed together, take off the heat and add the vanilla and almond extracts (or any other liqueur you prefer if kids aren’t eating the sauce).
***If the sauce is too thick, add ¼ cup more of the cream or milk and stir it in until combined.