While having breakfast for dinner is a popular concept, you can turn breakfast crepes into dessert with this recipe featuring creamy custard filling and decadent chocolate sauce.
Find more dessert recipes at Culinary.net.
Filling:
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1 1/2 cups milk
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1/2 cup sugar
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1/4 cup cornstarch
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1/2 teaspoon salt
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4 egg whites
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1 teaspoon vanilla extract
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1/2 cup heavy whipping cream
Crepes:
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1 1/2 cups milk
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4 eggs
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1 cup flour
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1 1/2 teaspoons sugar
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1/8 teaspoon salt
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8 teaspoon butter
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chocolate sauce
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To make Filling: In saucepan over medium heat, stir milk, sugar, cornstarch and salt until thick.
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In bowl, stir 1/3 sugar mixture into egg whites. Return to saucepan and heat 1 minute.
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Remove saucepan from heat and pour in vanilla extract.
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Transfer filling to medium bowl, cover and press plastic wrap to top of mixture. Refrigerate 1-2 hours.
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In bowl, whip heavy whipping cream until stiff peaks form. Fold into filling mixture.
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To make Crepes: In bowl, whisk milk and eggs.
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In separate bowl, combine flour, sugar and salt then add to milk mixture.
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Refrigerate 1 hour.
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Coat pan over medium heat with butter; melt. Pour about 2 tablespoons batter into pan, coating pan evenly.
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Cook until top looks dry then flip and cook 15-20 seconds more; remove from pan and transfer to plate. Repeat with remaining batter.
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Spoon or pipe filling down center of crepes and fold over. Drizzle with chocolate sauce and serve.