Desserts Recipes - Chocolate Crepes Recipe

Ingredients

SERVES 6

• 75g/3oz plain flour

• 1 tablespoon cocoa powder

• 1 teaspoon caster sugar

• 2 eggs (lightly beaten)

• 175ml/6fl oz milk

• 2 teaspoons dark rum

• 25g/1oz butter (melted, plus extra for brushing)

For the filling:

• 5 tablespoons double cream

• 225g/8oz dark chocolate

• 3 eggs (separated)

• 25g/1oz caster sugar

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. Sift the flour, cocoa and sugar into a bowl. Make a well in the centre, add the eggs and beat them in a little at a time.

3. Add the milk, rum and butter and beat until smooth. Cover and set aside for 30 minutes.

4. Brush an 18cm/7in crepe pan with melted butter and set over a medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to cover the base.

5. Cook for 3 minutes, turning once, then slide on to a plate. Cook another 11 crepes in the same way. Stack, interleaved with baking parchment. 

6. For the filling, put the cream and chocolate in a pan and melt gently, stirring. In a bowl, beat the egg yolks with half the sugar until creamy, beat in the chocolate cream and leave to cool.

7. In a separate bowl, whisk the egg whites into soft peaks, add the rest of the sugar and beat until stiff. Stir a spoonful of the whites into the chocolate mixture, then fold in the remainder.

8. Spread each crepe with 1 tablespoon of the filling, then fold into quarters. Brush with melted butter, place on a buttered baking tray and bake in the oven for 20 minutes.