Crêpes and hot chocolate fudge sauce - recipe

7.9.09 - 20:32
Crêpes are much lighter than pancakes and very tasty. These recipes are really easy and don't need any special ingredients. I am so impressed with how well this sauce works, there must be some kind of magic involved.

I've put the american measurements on here as they are easier for this kind of simple baking and you can double them up quickly for more people. No pictures again I'm afraid - they just don't stay around long enough!

Crêpes (makes 4)

1 egg
1/4 cup milk
1/4 cup water
pinch salt
1 tbsp melted butter (or oil)
1/2 cup plain flour

Mix egg, milk, water and butter in a bowl add salt and flour last. Beat till it's smooth.
(I put it to one side at this point while I made the sauce.)
When you are ready put a frying pan on a medium heat and add a little butter or spray oil.
Put 1/4 cup of the batter in the middle of the pan and swirl it around.
After about a minute the edges will start to lift slightly and look a bit crispy - slide a fish slice or something similar underneath and flip it over to cook on the other side until it's slightly brown.
Serve folded over with chocolate sauce in middle. yum.

Magic hot chocolate sauce (plenty for 4 crepes or even 4 ice creams)

1/2 cup sugar
1/4 tsp salt
1 tbsp flour for runny sauce or 2 tbsp for super thick sauce
1/2 cup water
2 1/2 tbsp cocoa powder
1 tbsp butter (or oil)

Mix the sugar, flour, salt and water together in a small pan with a whisk then add the cocoa and stir over a medium heat until it starts to boil.
It suddenly goes really thick and gorgeous!
Take it off the heat and stir in the butter and possibly a drop or two of vanilla or coffee.
Let it cool slightly.
Try not to eat too much of it before the crêpes are ready!

(I found these recipes here and here.)


  1. What a coincidence! I was making blueberry pancakes yesterday and decided to start making crepes! Thanks for the recipe! By the way, Ra-chan, I added your blog to my blog's favorites, hope you dont mind. I watch your blog for a while and I love it! It was one of the inspirations to create my own blog. Keep the nice job! I love your posts!(you)

  2. * i didnt finish the comment, duh
    (you can feel free to visit if you like, hope you like to see yourself there!)

  3. You're welcome. Thank you for your kind words! I hope you will really enjoy writing your blog. It looks great so far.

  4. Thank you! Im deffenetly trying crepes next weekend!The hot chocolate is on the list! Thank you for your comment! Its an honor! =)

  5. Hi! And thanks for the comment! Some patterns are real sized. The harder ones I belive, and most of them you have to draw from little pics. But since most of them are very easy, I didnt find that much of a problem. I just did that dress, but I will try making a long shirt soon(I will try to cut the fabrics today!) and see if It was just pure luck of sucess, eheheh!
    A big hug!
    p.s. We tried to make crêpes last weekend, and they turned out nice!!

  6. Sweet post, Ra! My crepe recipe is the same as yours but with the addition of 1 Tbsp. sugar, for dessert crepes. One tip that helped me: after you beat the batter up well, refrigerate for a least one hour, or overnight. It's hard to wait on it, I know! But it gives the crepes a nicer, lacier texture. Here's a recipe for strawberry blintzes that I've used, and it's terrific:

    (Sorry for the incredibly long post, but these are worth it. I tried to post a link but it wouldn't work for some reason. I've usually taken these to potluck breakfasts at work where they are very popular, but sometime I'm going to set the table for tea with my old pretty dishes and teapot, dress up with dd's and friends and serve these for brunch! Any ideas for what else to serve to complete the meal?)

    To make the strawberry cream cheese filling:

    1/2 of an 8-ounce package of cream cheese
    1 cup ricotta cheese
    3 tablespoons sugar
    1 large egg yolks
    1/2 teaspoon vanilla extract
    1/2 teaspoon orange zest
    1 cup cut-up strawberries


    In a food processor, a blender, or with an electric mixer, blend the cream cheese, ricotta cheese, sugar, egg yolks, vanilla, and orange zest together until just smooth. Place the filling and the strawberries in the refrigerator until ready to use.

    Baker’s note: This recipe calls for uncooked egg. If you would prefer a substitute, use the equivalent in pasteurized eggs which are usually available in your grocer’s dairy case.

    To make the strawberry topping:

    3 cups strawberries, washed, hulled, and sliced
    1/4 cup sugar
    2 tablespoons orange juice

    Mix the strawberries, sugar, and juice together in a food processor or blender until the sugar is dissolved and the strawberries are mashed. Some chunks should remain. Set aside in the refrigerator.

    To make the crepes:

    1 1/2 cups all-purpose flour
    1 tablespoon sugar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    2 cups milk
    1/2 teaspoon vanilla extract
    2 large eggs



    1. Mix the flour, sugar, baking powder, and salt together in a medium bowl.
    2. In a small bowl, whisk the milk, extract and two eggs together. Add the liquids to the flour mixture and whisk together until smooth.
    3. Heat a small skillet or crepe pan until medium hot. Melt some butter in the pan. Pour about a quarter cup of the batter into the preheated pan. Immediately tip and rotate the skillet so that there is a thin coating of batter over the bottom of the pan. Cook until it is light-colored on one side and turn and cook on the second side. Remove the cooked crepe to a plate. Repeat, stacking the crepes between sheets of waxed paper. Cover them to keep warm. This recipe should make 10-12 eight-inch crepes.

    Baker’s note: The secret to cooking crepes is to rotate the pan to spread the batter as soon as it hits the hot pan. For blintzes, undercook the crepes slightly since you will fry the blintzes after assembly. A crepe pan makes the job easier.

    To assemble the blintzes:

    Place the crepes cooked side up. Place a heaping tablespoon of cream cheese filling and a heaping tablespoon of sliced strawberries on the bottom half of a crepe. Fold the bottom up, top down and fold the sides in, to form a rectangular packet. Cover and refrigerate until you are ready to cook your blitzes.

    To fry the blintzes:

    Melt two tablespoons of butter in the skillet or crepe pan. Place enough blintzes in the pan seam side down to fill the pan. Fry for about two minutes on each side or until golden and crisp. Keep the blintzes warm in the oven set at 250 degrees until ready to serve.

    Serve with the strawberry topping.

  7. Thanks for the recipe! I'll have to give it a go some time.