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Chocolate Crepe with Creme Fraiche

Spice Islands®

Chocolate Crepe with Creme Fraiche


  • Prep Time: 20 minutes
  • Total Time: 1 hour 22 minutes

6 to 8 servings


2/3 cup all-purpose flour

1 tablespoon cocoa powder (Dutch processed is recommended)

1 tablespoon sugar

1/4 teaspoon salt

2 eggs

2/3 cup milk

1/2 teaspoon Spice Islands® Pure Vanilla Extract

3 to 4 tablespoons butter, melted (plus additional for cooking crepes)

2/3 cup chocolate hazelnut spread

1/2 cup creme fraiche (see recipe link below)

Generous shaving Spice Islands® Whole Nutmeg


Whisk flour, cocoa, sugar and salt in a medium mixing bowl.  Whisk in eggs, half the milk and vanilla to form a paste. Whisk in remaining milk. Pour batter through a fine mesh strainer into another mixing bowl. Stir in melted butter. Cover bowl and chill in refrigerator at least one hour.

Heat crepe pan (or 8-inch non-stick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan; enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly.

Cook for approximately one minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30 to 45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cool crepes.

Spread 1 to 2 tablespoons of chocolate hazelnut spread onto each crepe; roll and place on serving tray.  Dollop or spread creme fraiche over crepes. Generously grate whole nutmeg over plate. Serve.

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