×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:
 

Felder’s Chocolate Crêpes, Lime sauce

2021-03-07

   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
Perfect French Crêpes

Here's the recipe by Christophe Felder I choose, a crepe with chocolate, served with a refreshing lime sauce
Perfect French Crêpes

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
Perfect French Crêpes


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


 

Ingredients

Perfect French Crêpes

For 16 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter
or 13 crêpes, 7.87" (or 7 7/8" or 20 cm) in diameter
or 20 crêpes, 6.29" (or 6 19/64" or 16 cm) in diameter

 

 Chocolate crepes

¾ Cup Flour (125 grams)

¼ Cup Cocoa Powder (30 grams)

1 ¾ Cup Whole Milk (400 grams)

2 Eggs. ¼ Cup or 100 grams

1 pinch of Salt

½ Cup Cream (100 grams)

4 Tablespoons Sugar (50 grams)

 Lime Sauce

3 Gelatin Sheets

½ Cup Cream (120 grams)

2 tablespoons of Water

1 Lemon Zest

4 Eggs. ½ Cup or 200 grams

2 Tablespoons Sugar (30 grams)

1 Tablespoon Corn Starch (10 grams)

1 Tablespoon Sugar (20 grams)

 Chocolate Sauce

¼ lbs Dark Chocolate (125 grams)

4 Tablespoons Water (50 grams)

 

With 1 egg
For 8 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter

 

 Chocolate crepes

½ Cup Flour (62.5 grams)

2 Tablespoons Cocoa Powder (15 grams)

1 Cup Whole Milk (200 grams)

1 Egg. 2 Tablespoons or 50 grams

1 pinch of Salt

4 Tablespoons Cream (50 grams)

2 Tablespoons Sugar (25 grams)

 Lime Sauce

1 ½ Gelatin Sheets

¼ Cup Cream (60 grams)

1 tablespoon of Water

½ Lemon Zest

2 Eggs. ¼ Cup or 100 grams

1 Tablespoon Sugar (15 grams)

1 teaspoon Corn Starch (5 grams)

2 teaspoons Sugar (10 grams)

 Chocolate Sauce

2 oz Dark Chocolate (62.5 grams)

2 Tablespoons Water (25 grams)

 

With 3 eggs
For 24 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter

 

 Chocolate crepes

1 ⅓ Cup Flour (187.5 grams)

½ Cup Cocoa Powder (45 grams)

2 ⅔ Cups Whole Milk (600 grams)

3 Eggs. ⅓ Cup or 150 grams

1 pinch of Salt

⅔ Cup Cream (150 grams)

⅓ Cup Sugar (75 grams)

 Lime Sauce

4.5 Gelatin Sheets

¾ Cup Cream (180 grams)

3 tablespoons of Water

1 ½ Lemon Zests

6 Eggs. ¾ Cup or 300 grams

3 Tablespoons Sugar (45 grams)

2 Tablespoons Corn Starch (15 grams)

2 Tablespoons Sugar (30 grams)

 Chocolate Sauce

7 oz Dark Chocolate (187.5 grams)

⅓ Cup Water (75 grams)

 

With 4 eggs
For 32 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter

 

 Chocolate crepes

1 ¾ Cup Flour (250 grams)

½ Cup Cocoa Powder (60 grams)

3 ½ Cups Whole Milk (800 grams)

4 Eggs. ½ Cup or 200 grams

1 pinch of Salt

1 Cup Cream (200 grams)

½ Cup Sugar (100 grams)

 Lime Sauce

6 Gelatin Sheets

1 Cup Cream (240 grams)

4 tablespoons of Water

2 Lemon Zests

8 Eggs. 1 Cup or 400 grams

¼ Cup Sugar (60 grams)

3 Tablespoons Corn Starch (20 grams)

3 Tablespoons Sugar (40 grams)

 Chocolate Sauce

9 oz Dark Chocolate (250 grams)

½ Cup Water (100 grams)

 

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

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)
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

4. Mix

a few minutes



5.  Place in the refrigerator, for at least

1 hour

(or

overnight

)
Perfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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)
Perfect French CrêpesPerfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

23. Add 1/3 of the meringue into the cold cream and whip
Perfect French CrêpesPerfect French Crêpes

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)
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

Perfect French Crêpes

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
Perfect French CrêpesPerfect French CrêpesPerfect French CrêpesPerfect French Crêpes

Serving

37. Serve a crepe on a plate

38. Pour some lime sauce
Perfect French CrêpesPerfect French CrêpesPerfect French Crêpes

39. And drizzle the chocolate sauce
Perfect French CrêpesPerfect French Crêpes


Result

A pure bliss ! Bon appétit !!

Perfect French Crêpes


 

The result and the pix





Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe


Post a Comment













  



Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

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

Rating:
5 / 5
4 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

Alcool de pomme

,

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)