Home
Recipes
The Blog
Felder’s Chocolate Crêpes, Lime sauce
2021-03-07
- This Recipe
- Chef: Christophe Felder
- Cuisine: French Cuisine
- Course: Crêpe, Crepe And Waffle, Dessert
- Difficulty: Easy
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday March 7, 2021
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Cocoa Powder, Chocolate, Lime, Whipping cream, Eggs, Lemon zests,
- Print This Recipe
-
Print
La version Française se trouve ICI |
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 Don't forget to share your photos once you tried this recipe! HERE |
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
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
All recipes of Crepes And Waffles    
All the Recipes of Crepes And Waffles are HERE |
Modifications to the original recipeI modified only a few things...
|
Ingredients
 | For 16 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter |
With 1 egg |
With 3 eggs |
With 4 eggs |
You will need...
Steps
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
3. Second, pour the powders : the
2. First, pour the liquids : the
Eggs
(2), theWhole Milk
(1 ¾ Cup or 400 g) and theCream
(½ Cup or 100 g)3. Second, pour the powders : the
Flour
(¾ Cup or 125 g), theCocoa Powder
(¼ Cup or 30 g), theSalt
(1 pinch) and theSugar
(4 Tablespoons or 50 g)
4. Mix
5.
Place in the refrigerator, for at least
a few minutes
5.
Place in the refrigerator, for at least 1 hour
(orovernight
)
The lime sauce ("Chiboust” ) |
6. Bloom the
7. Separate the
Gelatin Sheets
(3) in cold water (with ice cubes)7. Separate the
egg whites
andyolks
into two separate bowls
8. Pour into a saucepan the
9. For the
10.
Cook
Cream
(½ Cup or 120 g) and theWater
(2 tablespoons)9. For the
Lemon Zest
(1), use a microplane or grater10.
Cook
11. In a mixing bowl, pour in the 4
12. Add in the
yolks
with theSugar
(2 Tablespoons or 30 g), then beat them together12. 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)
14. Transfer back to the saucepan (scrape the bowl with a rubber spatula)
15. Cook, and keep stirring
16. Cook until custard thickens
17. Remove from heat and add in the bloomed
18. Transfer the custard in a plate, and wrap airtight
19. Place in the refrigerator
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 stir18. Transfer the custard in a plate, and wrap airtight
19.
Place in the refrigerator
20. After
21. For the meringue : Whip the 4
22. Towards the end, add the
30 minutes
, remove from the refrigerator, and mix21. For the meringue : Whip the 4
egg whites
to soft peak22. 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)
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
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
29.
Heat a griddle or frying pan30. 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
34. Boil the
35. Pour over the chocolate, wait
36. I transfer it into a Pastry Bag which makes drizzling easier, but this is not necessary
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 stir36. 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
38. Pour some lime sauce
39. And drizzle the chocolate sauce
ResultA pure bliss ! Bon appétit !! |
 |
The 3 other recipes of Crepes And Waffles
|
The result and the pix
|
|
Share Your Photos
Cooking with the same Chef ?
All recipes of Christophe Felder |
  |
Cooking with the same ingredients ?
What else to cook with Cocoa Powder |
What else to cook with Chocolate |
    |
What else to cook with Lime |
What else to cook with Lemon zests |
Recipes...
Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Peach Apricot Macarons
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Lenôtre’s Pistachio Raspberry Cakes
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
Julia Child’s French Escargots
Jacquy Pfeiffer’s Christmas Sablés Cookies
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Pierre Hermé’s Orange and Grand Marnier Crepes
Michalak’s Gianduja (Italian hazelnut paste)
French Madeleines Recipe
Christophe Felder’s Strawberry Tiramisu
Stéphane Tréand’s Olive Oil Ice Cream
Ottolenghi’s Corn and Green Onion Pancakes
Christophe Michalak’s Key Lime Pie
The Canelé Recipe («Canelé de Bordeaux»)
Julia Child’s Leek Quiche (“flamiche”)
Qin’s Chinese Chicken Barbecue
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Thomas Keller’s Financiers (French Almond Cookies)
Vincent Boué’s Apple Teacake
Jamie Oliver’s Indian Butter Chicken
Thomas Keller’s Dog Treats
Other Blogs...
The Barbecue Bible
Our Top 5 Chicken Recipes
David Lebovitz
Cheesemaking Class At Paroles De Fromagers
Labneh Balls
¾ Cup Flour (125 g)
¼ Cup Cocoa Powder (30 g)
1 ¾ Cup Whole Milk (400 g)
2 Eggs
1 pinch of Salt
½ Cup Cream (100 g)
4 Tablespoons Sugar (50 g)
3 Gelatin Sheets
½ Cup Cream (120 g)
2 tablespoons of Water
1 Lemon Zest
4 Eggs
2 Tablespoons Sugar (30 g)
1 Tablespoon Corn Starch (10 g)
1 Tablespoon Sugar (20 g)
¼ lbs Dark Chocolate (125 g)
4 Tablespoons Water (50 g)
Comments for This Recipe