Chocolate Crepes

  • 120g Whitworths Mix 'n' Bake Dark Choc Cherry
  • 120g plain flour
  • 25g cocoa powder
  • 1/4 tsp salt
  • 20g caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 25g unsalted butter, melted
  • 300ml milk
  • 4 tsp vegetable oil for frying
  • To serve (optional): raspberries, raspberry coulis and artisan vanilla ice cream.

Ready… Steady… Bake…

  • Sift the flour, cocoa powder and salt in a large bowl then add the sugar and stir.
  • Make a well in the centre of the dry mix then add the beaten egg, milk, melted butter and vanilla extract. Stir together until you have a smooth batter. Leave to rest.
  • Place a large non-stick pan over a medium heat, add 2 teaspoons oil then tilt the pan to spread the oil.
  • Add a small amount of batter to the pan then swirl to spread a thin, even layer over the base of the pan.
  • Cook for 1 minute, 30 seconds, then flip over and cook the other side for a further 1 minute.
  • Transfer to a warm plate, sprinkle 1/4 of the Mix 'n' Bake Dark Choc Cherry pack in the middle of the crepe then roll the crepe up.
  • Return to the pan for a further 1 minute and 30 seconds to melt the chocolate.
  • Repeat the above steps until all the batter is used up.
  • Optional - serve with artisan vanilla ice cream, a drizzle of raspberry coulis and a few fresh raspberries.
Print recipe
  • 10 minutes
  • 16 minutes
  • Makes 4