Can you use a blender to make a crepe batter?

Yes, you can use a blender to whip up ingredients together, but I prefer the u0022authenticu0022 way of making the batter: mixing up with a hand whisk and straining it through a fine-mesh sieve to ensure that there are no lumps in the crepe batter.

Can you replace beer in a crepe batter?

The purpose of using beer in the batter is u003ca rel=u0022noreferrer noopeneru0022 href=u0022https://www.cooksillustrated.com/how_tos/8352-the-role-of-beer-in-beer-batteru0022 target=u0022_blanku0022u003eto use a carbonated beverage with a pH of 4u003c/au003e. Theoretically, any bubbly drink with a neutral profile can replace beer to make crepes kids friendly. Use nonalcoholic beer or seltzer water.

Can you freeze chocolate crepes?

Double the batch and layer each crepe with parchment paper. Freeze crepes for a couple of months.

French Chocolate Crepes Recipe

Name: French Chocolate Crepes
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup + 2 tablespoons (80 g) flour; 2 1/2 tablespoons (20 g) cocoa powder; 1 1/2 tablespoons (20 g) sugar; 1 cup + 1 tablespoon (250 ml) milk; 2 eggs; 3 tablespoons beer; 1 oz. (30 g) butter, melted; raspberry jam/preserves; powdered (icing) sugar

French Chocolate Crepes

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Looking for a sweet, decadent breakfast? Look no further than these delicious French chocolate crepes recipe. Filled with raspberry jam, Nutella, or whipped cream, crepes make a gorgeous dessert to finish your romantic Valentine's dinner, too.

Author: Irina Totterman
Total Time: 1 hour (plus resting time)
Yield: 10 crepes 1x
Category: Crepes
Method: Cooking
Cuisine: French

Ingredients

Scale

For the batter:

1/2 cup + 2 tablespoons (80 g) flour
2 1/2 tablespoons (20 g) cocoa powder
1 1/2 tablespoons (20 g) sugar
1 cup + 1 tablespoon (250 ml) milk
2 eggs
3 tablespoons beer
1 oz. (30 g) butter, melted

For serving:

raspberry jam/preserves
powdered (icing) sugar

* If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

Using a flour sifter, sift flour and cocoa powder in a large bowl. Add sugar and mix with a hand whisk. In a separate bowl, beat milk and eggs just to mix, add beer and melted butter. Add this mixture to the dry ingredients and whisk. Pass the batter through a fine-mesh sieve, cover with plastic film and refrigerate overnight.
The next day, gently beat the batter to mix ingredients. Using a silicone brush, oil a crepe pan. Pour a small ladle of dough, swirl the pan to cover the bottom evenly, and cook for about 1 minute. Flip the crepe and cook another side for about 30 seconds. Repeat with the remaining batter.
Serve chocolate crepes with raspberry jam, folding crepes in four. Dust with powdered (icing) sugar.

Notes

If the crepe batter seems thick the next day, add 3 to 5 tablespoons (50 to 80 ml) of milk and mix. It should be smooth and thin enough for easy swirling around the bottom of a hot crepe pan or skillet.
Cook crepes in a well-heated crepe pan. Crepes cook quickly: it usually takes a minute on the first side and less than 30 seconds on another side.
Don’t pour too much batter into the crepe pan. The chocolate crepe batter has to cover the bottom of the pan completely before the bottom starts cooking.
Do not worry if the first crepe is a flop. Once you get the pan's right temperature, you will make the rest of the crepes perfectly. And the first flop is just as delicious!

Nutrition

Serving Size: 1 crepe
Calories: 90
Sugar: 3.3 g
Sodium: 42 mg
Fat: 4.2 g
Saturated Fat: 2.3 g
Carbohydrates: 10.7 g
Fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 41 mg

Find it online: https://www.bakinglikeachef.com/chocolate-crepes-by-pierre-herme/