My older daughter made this recipe at church's summertime wed nights...she loved it so much she begged me to keep the recipe so we could make it again sometime. She was 8 when she helped make it...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
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