The crepes themselves are made with melted chocolate, enfold the custard filling, then topped with just a drizzle of melted chocolate and cream. (Carlos Chavez / Los Angeles Times) Feb. 6, 2008 12 ...

1/2 recipe Dessert Crêpes, or 6 store-bought crepes, defrosted if frozen. ... Drizzle each serving with chocolate sauce and serve immediately. Originally appeared: May 2012. Save. Rate ...

OMG this chocolate crepe cake needs to be the next thing you bake. By Kenya foy. December 11, 2016. ... Drizzle ganache, chocolate and butter on the crepes and top with powdered sugar and ...

1. For the ice cream, bring the milk, cream, sugar, finely crushed peppermint and salt to a near-simmer in a heavy saucepan. Pour into a bowl and cool in an ice bath until room temperature. Chill ...

My go-to skillet is an 8-inch Calphalon stainless-steel pan, which is not nonstick.The heavy base delivers even heat, which is important for frying crepes. For a foolproof option, look for a good ...

1 3/4 cup all-purpose flour. Additional melted butter for the skillet. 1. Make the crepes: Whisk together the milk, eggs, butter, sugar, vanilla extract, nutmeg and salt in a bowl.

Your family will love this handheld treat, freshly prepared from the comfort of your home. These crème brûlée crêpe cones will transport you to France for an afternoon, all without the jet lag and ...

Heat butter and chocolate until melted then add the remaining ingredients, mixing until blended. Strain into to jug and let stand for 30 minutes. Consistency of batter should be like thin cream.

Crepes are versatile and can be served for breakfast, lunch, dinner or dessert. They can be sweet or savory, filled with fruits, jams, meats, vegetables or cheese.

Heat a crepe pan or 9-inch skillet over medium heat. Brush very lightly with butter. Add about 2 heaping tablespoons of the crepe batter to the pan and swirl it to make an even crepe.