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 with Cream Cheese Filling
(Makes about 18 small crepes or 10 large crepes)
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