1 tbsp butter
1/3 cup semi-sweet chocolate chips
1 cup milk
1 tsp vanilla extract
scant 1/4 cup sugar
1 cup flour, sifted
1 cup frozen berries (of course, fresh would be great, too – your filling will just be chunkier)
1 cup Greek yogurt
squeeze of honey
cooking spray or butter
Just the Recipe link: Chocolate Crepes with Berry Yogurt Filling
Put the butter, chocolate, and milk in a pot over medium low heat and bring to a simmer, stirring to start the chocolate melting. Remove from heat and continue to stir until everything is dissolved.
Crack the eggs into a bowl with the sugar and vanilla and whisk together. Then switch to a big spoon and stir in the flour. You’ll get an annoyingly-sticky paste that is hard to stir. Pour in the milk mixture and stir to combine. Let this batter sit for 30 minutes.
To make the berry filling, put the frozen berries in a bowl with warm water to thaw out. I usually change the water once, just to move the thawing along a little faster.
Then drain the berries and mix with the yogurt and honey. Set aside.
After 30 minutes have passed, pour the crepe batter through a mesh strainer to get some of the lumps out. This step isn’t absolutely necessary, but I find that no matter how careful I am about lumps, I always have some in my crepe batter, so I like to strain it.
At this point, check your batter for consistency. We’re going for a pretty watery consistency, almost like whole milk. So add water, one tablespoon at a time, until your batter is the right consistency.
To cook, butter or spray a pan with cooking spray and heat over medium. Using a ladle or measuring cup, pour in a small amount of batter into the center of the pan and immediately swirl around to the edges of the pan. The first crepe is notoriously a failure, so don’t feel bad if your first one looks like this:
The French say to give the reject first crepe to the dog. Since these have chocolate in them, I figured Penny’s little tummy wouldn’t appreciate it, so I ate the ugly one, because my tummy does appreciate it. Regardless, the next few should work out better.
Once all the crepes are cooked, fill them. The two usual ways are to dollop the filling down the center of the crepe (the diameter, if we want to get geometric), and fold each side over to the center, like this:
Or to spread the filling over one quadrant of the crepe (can breakfast foods have quadrants?), fold it in half, and spread over the crepe layer that sits on top of the filled quadrant and fold again (that sounds confusing….just look at my picture):
To finish, drizzle with a squeeze of lemon. Dust with powdered sugar if you like – we were too hungry and ate them up before I could go rustling through the baking cabinet.