I derive so much pleasure from eating something I love.
The anticipation, the smell, the taste, the texture…it all adds up to PURE JOY!
One of life’s joys for me is crepes–love them savoury, love them sweet especially. I enjoyed the company of two dear friends on the weekend–eating crepes at a great little bistro in Toronto. Crepes au Chocolat for dessert–seriously, does it get any better than that? (…well maybe crepes with a little butter and strawberry jam-topped with some powdered sugar–I don’t know, it might be a toss up!)
Crepes au Chocolat
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/2 tsp. salt
- 1 large egg, lightly beaten
- 1 cup milk
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, roll , and serve.
(for about 4 crepes)
3/4 cup semi sweet chocolate chips
1 tsp butter
2-3 tbsp cream
Gently melt the chips and butter until smooth. Add cream and whisk until fully combined and smooth. Spread onto crepes, roll and top with powdered sugar or whipped cream if you like.
It’s like a little heaven in your mouth!