Want a decadent brunch or dessert recipe? Perhaps something to serve this Easter weekend?

At the Chocolate class I taught at Thyme to Cook in Guelph a couple weeks ago, one of the recipes I made was Chocolate Crepes with Cream Cheese Filling.

You could easily use another filling of your choice for these crepes: chopped fruit, caramelized bananas, ice cream, sherbet, frozen yogurt, pudding, or ????  What do you suggest?

Or, you could simply roll up the crepes and drizzle them with fruit syrup, maple syrup or chocolate sauce.

Chocolate crepes filled with chocolate ice cream and topped with strawberries and a sprinkle of icing sugar

Chocolate Crepes with Cream Cheese Filling

(Makes about 18 small crepes or 10 large crepes)

Crepes:
2 eggs
1 cup (250 mL) all-purpose flour
3 tbsp (45 mL) sugar
2 tbsp (30 mL) cocoa
¼ tsp (1 mL) salt
1-1/4 cups (300 mL) milk
2 tbsp (30 mL) melted butter
Vegetable oil
Filling:
1 pkg (250 g) regular or light plain or chocolate cream cheese, softened
1/3 cup (75 mL) sugar
1 cup (250 mL) whipping cream (35 % M.F.), whipped
Grated chocolate or icing sugar
Chocolate sauce (optional)

In a medium bowl, with electric mixer or whisk, beat eggs. In another bowl, stir together flour, sugar, cocoa and salt. Gradually add flour mixture to beaten eggs, alternately with milk, beating until smooth. Stir in melted butter. Refrigerate batter for at least 20 minutes or up to 2 days.

When ready to cook crepes, remove batter from fridge. If batter has thickened, thin with the addition of a 1 to 2 tbsp (15 to 30 mL) milk. Heat a non-stick frying pan or crepe pan on medium-high heat until a water droplet sizzles. Brush lightly with oil. Stir batter; pour 2 to 3 tbsp (30 to 45 mL) into the pan, rotating panas batter is poured so batter covers the bottom of the pan evenly. Cook until bottom is slightly browned, about 45 seconds. Flip crepe over and cook for about 20 seconds. Transfer to a plate. Repeat with remaining batter, adding additional oil to pan between crepes if necessary.

To make filling: beat cream cheese and sugar until smooth. Fold whipped cream into cream cheese mixture. Spoon 2 to 3 tbsp (30 to 45 mL) filling down the centre of each crepe or spread over crepe. Fold or roll up crepe. Sprinkle with grated chocolate and serve with chocolate sauce, if desired.

Tips:
* Use an 8″ (20 cm) frying pan to make small crepes and a 10″ (25 cm) pan to make larger ones.
* Crepes can be made ahead and frozen. Let thaw in fridge before separating and filling.