Chocolate Ganache Crepes
Thin crepes filled with vanilla whipped cream and topped with cooled chocolate ganache. Allow the crepes to cool before adding the filling.
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups milk
- 2 tablespoons melted butter Melted and cooled slightly
- 1 tablespoon sugar
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 0.5 cups heavy cream (for ganache)
Cream Filling
- 1 cup heavy cream Cold, for whipped filling
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
For cooking
- 1 tablespoon butter or neutral oil separate from batter; use only as needed for the skillet
Instructions
- Whisk flour, eggs, milk, melted cooled butter, and sugar into a smooth batter. Let rest 20 minutes.
- Heat an 8-inch skillet over medium heat and brush with a little of the separate pan fat. Swirl approximately ¼ cup batter into a thin layer. Cook 1–2 minutes, turn, and cook 30–60 seconds more. Repeat, adjusting the heat as needed.
- Set the cooked crepes aside to cool about 20 minutes, until they no longer feel warm.
- For ganache, heat ½ cup cream until steaming without a rolling boil. Pour onto the chocolate chips in a heatproof bowl, wait 1 minute, then stir until smooth. Cool until still fluid but not hot.
- Whip the remaining 1 cup cold cream with powdered sugar and vanilla to soft or medium peaks. Refrigerate until assembly.
- Divide the filling among cool crepes, fold or roll, and spoon cooled ganache over each portion. Serve the batch as 4 desserts.
Notes
Cream is divided: ½ cup for chocolate topping and 1 cup for whipped filling. Use the separate pan-fat allowance only as needed. Yield is approximately 10 crepes, depending on the skillet and pour. Resting and cooling total about 40 minutes. Assemble with cool crepes and non-hot ganache.