These Chocolate Crepes are a simple yet special breakfast, brunch or dessert recipe! Filled with a refreshing lime sauce and a drizzle of chocolate sauce, this is a recipe to make for a decadent and special occasion
About this recipe
I already showed you this crêpes recipe (see HERE) which is pretty popular on the blog, a simple yet perfect crepes recipe that is the one I use when I need traditional crepes
However, sometimes I need to jazz it up a bit, and cook a more elaborated crêpes dessert
Here's the recipe by Christophe Felder I choose, a crepe with chocolate, served with a refreshing lime sauce
The intensity and originality of chocolate, refreshed by the flavor of lime make these crêpes a great dessert that I like to serve after diner
Modifications to the original recipe
I modified only a few things...
● I found that there isn't enough lime sauce : You may want to make more sauce
● Felder bakes the crepes in the oven before serving, which I don't do
The crepes batter
1. For the next steps, I use a blender, you may also use an immersion blender (sometimes called 'hand blender')
2. First, pour the liquids : the Eggs (2), the Whole Milk (1 ¾ Cup or 400 g) and the Cream (½ Cup or 100 g)
3. Second, pour the powders : the Flour (¾ Cup or 125 g), the Cocoa Powder (¼ Cup or 30 g), the Salt (1 pinch) and the Sugar (4 Tablespoons or 50 g)
4. Mix a few minutes
5. Place in the refrigerator, for at least 1 hour (or overnight)
The lime sauce ("Chiboust")
6. Bloom the Gelatin Sheets (3) in cold water (with ice cubes)
7. Separate the egg whites and yolks into two separate bowls
8. Pour into a saucepan the Cream (½ Cup or 120 g) and the Water (2 tablespoons)
9. For the Lemon Zest (1), use a microplane or grater
10. Cook
11. In a mixing bowl, pour in the 4 yolks with the Sugar (2 Tablespoons or 30 g), then beat them together
12. Add in the Corn Starch (1 Tablespoon or 10 g) and beat
13. Once the liquid is hot, stream it into the mixing bowl while beating
14. Transfer back to the saucepan (scrape the bowl with a rubber spatula)
15. Cook, and keep stirring on low heat
16. Cook until custard thickens
17. Remove from heat and add in the bloomed Gelatin Sheets (bloomed in water, then squeeze them to remove the excess of water), and stir
18. Transfer the custard in a plate, and wrap airtight
19. Place in the refrigerator
20. After 30 minutes, remove from the refrigerator, and mix
21. For the meringue : Whip the 4 egg whites to soft peak
22. Towards the end, add the Sugar (1 Tablespoon or 20 g) and whip a few seconds
23. Add 1/3 of the meringue into the cold cream and whip
24. Add in another 1/3 of the meringue
25. From now on, we are no longer whipping but gently folding with a rubber spatula (to preserve the whipped whites)
26. Finish by gently folding the remaining 1/3 of meringue into the batter
27. The cream is ready ! You may keep the cream in the refrigerator
The crepes
28. Remove the crepes batter from the fridge and mix well
29. Heat a griddle or frying pan
30. You may use an electric appliance : To purchase online, see HERE
31. Lightly oil the frying pan (with a spray or liquid neutral oil such as grapeseed oil)
32. Pour about a ladle depending on how thick you like your crepes, and cook on both sides
The chocolate sauce
33. In a mixing bowl, place the Dark Chocolate (¼ lbs or 125 g) (preferably chopped)
34. Boil the Water (4 Tablespoons or 50 g)
35. Pour over the chocolate, wait 2 minutes, then stir
36. I transfer it into a Pastry Bag which makes drizzling easier, but this is not necessary
Serving
37. Serve a crepe on a plate
38. Pour some lime sauce
39. And drizzle the chocolate sauce
A pure bliss ! Bon appétit !!
