Chocolate Almond Dessert Crepes

This recipe is presented by Eggland’s Best. Impress your friends and family with chocolate-almond dessert crepes for a brunch or dinner party dessert. You’ll need an 8-inch nonstick skillet, a wire rack for cooking the crepes, and wax paper for stacking them. To pipe the chocolate filling down the center of each crepe, stuff it into a zip-lock plastic bag and snip off ½ inch at one corner to create your own pastry bag.

Chef’s Secret: How to whip cream for heavenly delights

The recipe can be found in this article

Chef’s Secret: How to whip cream for heavenly delights


number of servings
  • 114 Cup milk Added to
  • 3 large eggland's best eggs Added to
  • 2 tablespoon butter, melted Added to
  • 34 Cup whole-wheat flour Added to
  • 14 teaspoon salt Added to
  • 1 envelope unflavored gelatin Added to
  • 2 tablespoon water, cold Added to
  • 14 Cup water, boiling Added to
  • 1 Cup sugar Added to
  • 12 Cup baking cocoa Added to
  • 2 Cup heavy whipping cream, cold Added to
  • 2 teaspoon vanilla essence Added to
  • chocolate fudge ice cream topping and whipped topping Added to
  • 12 Cup almonds, sliced and toasted Added to


120 min.
1. Step

In a large bowl, combine the milk, eggs, and butter.

2. Step

Combine the flour, sugar, and salt and add it to the milk mixture. Beat everything until smooth.

3. Step

Cover and refrigerate for 1 hour.

4. Step

Meanwhile, in a small bowl, sprinkle the gelatin over cold water; let it stand for 2 minutes to soften.

5. Step

Add boiling water; stir until the gelatin is completely dissolved and the mixture is clear. Cool slightly.

6. Step

In a large bowl, mix the sugar and cocoa; add the cream and vanilla. Beat it on medium speed until well blended.

7. Step

Gradually beat in gelatin mixture. Cover and refrigerate at least 30 minutes.

8. Step

Heat a lightly greased -inch nonstick skillet.

9. Step

Pour 1/4 cup of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer.

10. Step

Move the cooked crepes to a wire rack to cool. Repeat with the remaining batter, greasing the skillet as needed.

11. Step

Stack the crepes with waxed paper or paper towels in between.

12. Step

Spoon or pipe the chocolate filling down the center of each crepe; roll up.

13. Step

Drizzle with the fudge topping and garnish with the whipped topping. Sprinkle with almonds.

Comments (1)


Too complicated, too expensive, I certainly have a cheaper, less complicated receipt , without salt!!!

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