Number of servings :
Type of meal : | Desserts | Desserts
Special diet : | Vegetarian
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) sugar
1 tbsp (15 mL) cocoa
1 cup (250 mL) milk
1 tbsp (15 mL) melted butter
1 pkg (250 g) regular or light cream cheese
1/3 cup (75 mL) sugar
1 cup (250 mL) whipping cream, whipped
In medium bowl, with electric mixer or whisk, beat together eggs and salt. In another bowl, stir together flour, sugar and cocoa. Gradually add flour mixture to beaten eggs, alternately with milk, beating until smooth. Stir in melted butter. Refrigerate batter for an hour. Batter may thicken but it can be thinned with the addition of a little milk.
Heat 8-inch (20 cm) nonstick skillet on medium-high heat until a water droplet sizzles. Brush lightly with oil. Stir batter; pour 3 tbsp (45 mL) into skillet, rotating skillet as batter is poured. Cook until bottom is slightly browned, about 45 seconds. Flip crêpe over and cook about 20 seconds. Transfer to a plate.
Repeat with remaining batter, adding additional oil to skillet between crêpes, if necessary. Beat cream cheese and sugar until smooth. Fold whipped cream into cream cheese mixture. Spoon about 3 tbsp (45 mL) filling down the centre of each crêpe or spread over crêpe. Sprinkle with grated chocolate and serve with chocolate sauce.
Makes 10 to 12 crêpes
Imported on 2011-01-20 16:41:26 — Original ID:703