Chef Greg Martin’s Easy Chocolate Crêpes for Valentine’s Day


I’m lucky to have have two days off after our busy Valentine wine dinner weekend at Bistro Menil, but I’m still on the hook for doing something for my valentine on the actual day.  
After a bit of consideration I had the perfect choice, chocolate crêpes.  So easy and delicious, all you need is a few key ingredients you already have in your fridge and pantry, a blender and a bit of manual dexterity.  The toughest part is quickly turning your wrist to evenly speed out the batter in pan to when cooking them.  One non-stick pan to cook with and you are ready to impress your loved one.  You can even make the batter the evening before and wake up to crêpe batter ready to go, plus with the amount of batter you can feed the entire house.  


Ingredients (makes 18 crêpes):

Crêpe batter:

  • 2 heaping tablespoons quality cocoa powder
  • 1 cup all purpose flour
  • 2 heaping tablespoons of granulated sugar
  • 1 and 1/4 cups whole milk
  • 3 large eggs
  • 2 tablespoons of melted butter (let cool so it won’t cook the eggs)

Filling:

  • Sliced banana
  • Chocolate-Hazelnut spread

Toppings:

  • Strawberries
  • Powdered sugar

Place all crêpe ingredients in a blender and mix for 30 seconds.  Pause and scrape down the sides and mix for an additional 30 seconds.  Don’t over mix.  Top the blender pitcher and place in the refrigerator for at least one hour or overnight. 

Heat a non-stick pan over medium heat.  Wait until it is nice and hot.  Add a bit 1/2 tablespoon of butter to the pan then 1/3 cup of the batter to one corner of the pan.  Quickly tilt the pan to evenly coat the entire pan surface with an even layer.  The thinner the better to reduce the amount of batter if needed for each crêpe. Let cook on burner top until the batter dries a bit and you notice the edges of the crêpes become a bit crisp.  Use a plastic or silicone spatula to flip the crêpe and cook on other side for about 30 seconds.  Repeat without adding extra butter between crêpes.  Place cooked crêpes between wax paper to prevent sticking.

Chef Greg Martin's chocolate crepes

You will probably have to toss the first two or so until you get the movement down, but it is mastered very quickly.  

Next comes a tablespoon of chocolate-hazelnut spread, a couple of sliced bananas on one half of the crepe.  Fold over then fold again to create essentially a triangle or simple add filling to middle of the crêpe and roll for a cylindrical shape.  Crown your masterpieces with a few strawberries and a dusting of powdered sugar and enjoy!

Chef Greg Martin

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