Crepes are quite popular among young people due to their wonderful flavor and attractive appearance. Today, let’s join Tastetutorial.com in the kitchen and try your hand at two delicious crepe recipes with chocolate to treat the family this weekend!
1. Chocolate crepe rolls
Preparation
15 minutes
Cooking
3 hours 40 minutes
Difficulty
Medium
Ingredients for Chocolate crepe rolls For 4 people
Eggs 2 Sugar 105 gr Salt 0.5 gr Gelatin powder 5 gr All-purpose flour 95 gr Unsweetened milk 240 ml Cocoa powder 42 gr Unsalted butter 135 gr Dark chocolate 50 gr (melted) Powdered sugar 50 gr Vanilla extract 3 ml Sugar syrup 15 ml Whipped cream 70 gr
How to make Chocolate Crepe Rolls
-
Whisking eggs
Separate the shells of 2 eggs into a bowl, mix the eggs with 25g of sugar, 0.5g of salt, and 3ml of vanilla extract, using a whisk to blend the mixture thoroughly.
-
Mixing the batter
Using a sieve, sift 95g of all-purpose flour and 7g of cocoa powder into the previous egg mixture, add 50ml of milk and mix the mixture well.
When the mixture becomes smooth, add the remaining 190ml of milk along with 35g of unsalted butter that has been melted and continue to mix well. Sift the batter mixture again, then cover tightly with plastic wrap, and place in the refrigerator for about 30 minutes.
-
Making the crepe shell
When the time is sufficient, take the crepe batter out of the refrigerator and stir the mixture well.
Place a pan on the stove over low heat, when the pan is hot, use a ladle to pour a sufficient amount of batter evenly over the surface of the pan, spreading the batter thinly. When the surface of the crepe starts to bubble, you can flip it over; let it cook for another slice before removing it to cool.
Tip:
- Do not add too much batter, as this will make the crepe thick and not tasty.
- When flipping the crepe, be careful to observe; if the surface is dry, you can remove it, as the second side cooks very quickly.
-
Making chocolate cream
Beat 100g of unsalted butter until smooth, add 50g of powdered sugar, and beat until the butter melts and becomes fluffy. Add 5g of cocoa powder and continue to beat gently for another 5 minutes.
Add 50g of melted dark chocolate to the mixture and mix well; finally, add 20g of fresh cream and beat until very smooth.
-
Shaping
Place the crepe pieces next to each other, spread a thin layer of ice cream on the surface of the cake and start rolling the crepe into a round shape. Finally, use parchment paper to wrap the cake, then place it in the refrigerator for about 3 hours to shape the cake.
-
Making chocolate sauce
Soak 5g of gelatin powder in about 30ml of cold water for about 15 minutes until the gelatin dissolves completely.
Next, put a pot on the stove, add 70ml of water, 50g of fresh cream, 15ml of sugar syrup, 80g of sugar, and 30g of cocoa powder, and cook over medium-low heat until slightly thickened.
Add the soaked 5g of gelatin powder, stir continuously until the mixture is completely dissolved, strain once and let the chocolate sauce cool to a temperature of about 34 degrees.
-
Decoration
When the crepe has taken shape, take it out of the fridge. Drizzle the chocolate sauce you just made over the crepe to finish.
-
Final Product
The rolled crepe is firm, with layers of crepe wrapping around a moderate amount of cream. When you eat it, you will feel the softness and deliciousness, the cake is a harmonious combination of melted chocolate blended with fragrant butter cream. Try it now!
2. Chocolate Mint Rolled Crepe
Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Mint Chocolate Roll Crepes Serves 4
All-purpose flour No. 13 150 gr Dark cocoa powder 10 gr Brown cocoa powder 15 gr Heavy Cream 200 ml Fresh Cream 200 ml (can be substituted with Whipping cream or Heavy cream) Mint flavor liqueur 60 ml White chocolate 100 gr Dark chocolate 80 gr Unsweetened milk 450 ml Sugar 70 gr Egg 1 piece Salt 3 gr Green food coloring a little (optional) Blue food coloring a little (optional)
Distinguishing between heavy cream and whipping cream
- Fat content: Heavy cream is rich cream with a fat content of 36 – 40%, while Whipping cream is known as a type of fresh cream with a fat content of 30 – 36% and contains no sugar.
- Texture: Heavy cream has a more stable whipped texture compared to Whipping cream.
- Heavy cream is used more in whipping cream, baking,… while Whipping cream is commonly used for beverages or as an ingredient for certain types of desserts.
Information on where to buy the ingredients
You can buy Heavy cream, Fresh cream, cocoa powder, and mint liqueur at baking ingredient stores, large supermarkets, or on e-commerce websites.
How to make Mint Chocolate Crepe Rolls
-
Sift the flour and whisk the milk and eggs
Sift 150g of type 13 flour, 10g of black cocoa powder, 15g of brown cocoa powder, and 3g of salt into a bowl.
Then, add 1 chicken egg and 450ml of unsweetened fresh milk, then stir well until the mixture is combined.
Finally, cover the bowl tightly with plastic wrap and let it rest in the refrigerator for 3 hours.
-
Fry the crepe skin
Use a paper towel to apply a thin layer of cooking oil to the pan and heat it over low heat.
When the pan starts to heat up, pour a little batter into it and fry on the lowest heat until both sides are dry.
Next, let the crepe skin cool, wrap it tightly, and place it in the refrigerator until needed.
-
Melting white chocolate
Use a knife to finely chop 100g of white chocolate and place it in a bowl.
Next, bring 200ml of Heavy Cream to a boil, then pour it into the bowl of chocolate and stir well until the chocolate melts.
-
Whipping fresh cream
Place 200ml of Fresh cream and 20g of sugar into a bowl, then set this bowl over another bowl of ice water.
Use a whisk to continuously stir until the cream is soft and fluffy, with smooth, clear peaks that hold but slightly droop when lifted, indicating it is ready.
Tip: Placing the cream bowl over the ice water will help the cream whip faster.
-
Making mint cream
Add 60ml of mint liqueur to the whipped cream, then use a whisk to mix well.
Next, gradually add the melted white chocolate mixture to the cream and continue mixing.
Then, add a little green and blue food coloring and stir well to combine.
Finally, finely chop 80g of dark chocolate, add it to the cream, and mix well one last time to finish.
Tip: It is advisable to use a toothpick to dip into the food coloring; this will help prevent adding too much coloring, which can make the cream bitter.Successful Implementation Tips
- When spreading the cream layer on the cake, be sure to spread it on the joint between the two cake pieces to create adhesion for the cake roll.
- You should only spread a thin layer of cream; when rolling, the cream will not overflow, enhancing the aesthetics of the cake.
- For each cake roll, you should only roll about 5 – 6 pieces of crepe, do not put too many pieces in one roll, making the cake large and difficult to roll.
- It is best to choose a non-stick pan to cook the crepe, making the cake look more appealing.
How to Store the Cake
You can put the unused cake back in the refrigerator for storage, making sure the cake is tightly wrapped in a bag or placed in a box. With the temperature of the refrigerator, the cake can maintain its delicious taste for about 2 – 3 days.
See more:
Try your hand at making 2 chocolate crepe roll recipes that Tastetutorial.com just shared with you and use your own creations to treat your loved ones!
*Refer to the images and recipes from the YouTube channel Cooking tree and Chocolate Cacao
