The hardest part about making these chocolate-coconut crepes is getting a feel for the pan and for spreading the batter evenly. There’s enough batter in the recipe to give you several practice tries. The initial results may not look very pretty, but that doesn’t mean you can’t nosh on them while you perfect your technique. No one has to know.–David Leite
Chocolate-Coconut Crepes
Ingredients
For the crepe batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 1 3/4 cup milk
- 2 large eggs beaten
- 2 tablespoons unsalted butter melted
- 1/2 tablespoon softened butter for cooking
For the filling
- Four 3 1/2 ounce bars bittersweet chocolate finely chopped
- 1 1/4 cups heavy cream
For the garnish
- 1 cup flaked coconut
- Store-bought caramel sauce
- 1 cup heavy cream whipped to soft peaks
Directions
- To make the crepes, mix the flour, sugar, and salt in a large bowl. Whisk in the milk slowly, then add the eggs and melted butter and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
- Place the chocolate in a medium-size bowl. Heat the cream in a small saucepan over medium heat until boiling. Pour the cream over the chocolate and stir until smooth. Set aside for 30 minutes.
- Meanwhile toast the coconut in a nonstick skillet over medium heat, stirring constantly, until lightly browned, about 7 minutes. Spread on a plate to cool.
- Whisk the filling until slightly thickened. Be careful not to over beat, or mixture will become stiff. Set aside. It will continue to thicken, but use when still slightly warm to spread more easily.
- Heat an 8-inch crepe pan or nonstick skillet over medium heat until hot; a drop of water should skitter across surface. Dab the softened butter with a paper towel and wipe the pan very lightly. Pour in a scant 1/4 cup of the crepe batter and quickly tilt and swirl the pan until the batter evenly coats the bottom. This may take a few tries. Cook until the batter bubbles and looks dry, about 1 to 1 1/2 minutes. With the tip of a knife, release the edge of the crepe and flip using your fingers. Cook the other side until golden, about 45 seconds. Remove the crepe to a plate and cover with paper towel. Repeat, stirring the batter often.
- To assemble, drizzle a plate with some caramel sauce. Spread 2 heaping tablespoons of the filling along the lower third of a crepe and roll it up; alternately spread the filling over the bottom half of a crepe, and fold into quarters. Drop a dollop of whipped cream on top and sprinkle with some coconut.
Show Nutrition
Serving: 1portionCalories: 294kcal (15%)Carbohydrates: 15g (5%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mg (33%)Sodium: 51mg (2%)Potassium: 147mg (4%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 841IU (17%)Vitamin C: 1mg (1%)Calcium: 81mg (8%)Iron: 1mg (6%)
Originally published February 10, 2003
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Recipe © David Leite. Photo © Pornchai Mittongtare. All rights reserved. All materials used with permission.
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This recipe was my first time making crepes. I was surprised to learn that they aren’t as difficult to make as I had imagined. The rich chocolate filling is melt in your mouth deliciousness! The whole process is time consuming (especially if you are making crepes for the first time), so you’ll want to keep that in mind when preparing. I highly recommend this recipe for anyone serving brunch to guests they want to impress-they will thank you!
Thank you, April! So glad they turned out so well and a delicious way to start the day!
April, isn’t it a nice surprise to find out that things that seem out-of-reach are easier than you thought? Especially when you’re rewarded with something as delish as a plate piled with chocolate-filled crepes! They do take a bit of time, for sure. But doesn’t everything good? Glad you liked them.
I usually make crepes the easy way—spread on Nutella and fresh sliced fruit. Coconut and chocolate go so good together so the next time I will be making your filling recipe!