Chocolate Cream Crepes

Serves: 8
Total Calories: 226


1 2/3 cups half and half
3 eggs yolk
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon flour
1 teaspoon vanilla extract
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
2 tablespoons milk
1 cup powdered sugar sifted
1/2 teaspoon vanilla extract
8 Dessert Crepes


In a medium saucepan bring half-and-half to a boil set aside and keep hot.

In a small mixer bowl beat egg yolks at high speed until thick and lemon-colored, about 2 minutes. At medium-high speed, gradually beat in sugar, cornstarch and flour until thick and smooth. On low speed beat in half-and-half. Return mixture to saucepan. Cook and stir over medium heat until thick and creamy, about 5 minutes. Remove from heat.

Stir in vanilla. Place waxed paper or plastic wrap directly on surface refrigerate until chilled.

In a small saucepan over low heat melt chocolate and butter or margarine. Add milk blend well. Remove from heat. Transfer to a small mixer bowl.

Beat in powdered sugar and vanilla until smooth. Add a little more milk if glaze becomes too thick to pour.

Spoon 2 to 3 tablespoons of filling in center of each crepe. Roll and place seam-side down on dessert plates. Drizzle about 1 1/2 tablespoons glaze over each. Serve immediately.

Nutritional Facts:

Serves: 8
Total Calories: 226
Calories from Fat: 88

This Chocolate Cream Crepes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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