Chocolate crêpes







Cook Time

55-60 Min


  • 75g/3oz plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon caster sugar
  • 2 eggs, lightly beaten
  • 175ml/6fl oz milk
  • 2 teaspoons dark rum
  • 25g/1oz butter, melted, plus extra for brushing

For the filling

  • 5 tablespoons double cream
  • 225g/8oz dark chocolate (at least 70% cocoa solids)
  • 3 eggs, separated
  • 25g/1oz caster sugar
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Sift the flour, cocoa and sugar into a bowl. Make a well in the centre, add the eggs and beat them in a little at a time, drawing in the flour mixture from the edge of the bowl. Add the milk, rum and butter, and beat until smooth. Cover and set aside for 30 minutes.
  • Brush an 18cm/7in crêpe pan with melted butter, and set over a medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to cover the bottom. Cook for 3 minutes, turning once, then slide onto a plate. Cook another 11 crêpes in the same way. Stack, interleaved with baking parchment, and keep warm.
  • For the filling, put the cream and chocolate in a pan and melt gently, stirring. In a bowl, beat the egg yolks with half of the sugar until creamy, beat in the chocolate cream and leave to cool. In a separate bowl, whisk the egg whites into soft peaks, add the rest of the sugar and beat until stiff. Stir a spoonful of the whites into the chocolate mixture, then fold in the remainder.
  • Spread each crêpe with 1 tablespoon of the filling, then fold into quarters. Brush with melted butter, place on a buttered baking tray and bake in the oven for 20 minutes. Serve hot.
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