Name: Chocolate Crepes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Ingredients: 1-1/2 cups whole milk; 3 large eggs; 3 tablespoons water; 2 tablespoons canola oil; 1-1/2 teaspoons vanilla extract; 1-1/2 cups all-purpose flour; 1/4 cup sugar; 1/4 cup baking cocoa; 1/8 teaspoon salt; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup sugar; 1/2 cup sour cream; 1/2 teaspoon vanilla extract; 1/3 cup creme de cacao; 1 carton (8 ounces) frozen whipped topping, thawed; FUDGE SAUCE:; 3/4 cup semisweet chocolate chips; 1/4 cup butter; 1/2 cup sugar; 2/3 cup half-and-half cream; 10 mint Andes candies, chopped, optional

If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! —Taste of Home Test Kitchen

Ingredients

1-1/2 cups whole milk

3 large eggs

3 tablespoons water

2 tablespoons canola oil

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/4 cup sugar

1/4 cup baking cocoa

1/8 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1/2 cup sour cream

1/2 teaspoon vanilla extract

1/3 cup creme de cacao

1 carton (8 ounces) frozen whipped topping, thawed

FUDGE SAUCE:

3/4 cup semisweet chocolate chips

1/4 cup butter

1/2 cup sugar

2/3 cup half-and-half cream

10 mint Andes candies, chopped, optional

Instructions

1 Blend batter until smooth

2 Add the milk, eggs, water, oil, vanilla, flour, sugar, cocoa and salt to a blender. Process until smooth. Cover and refrigerate for an hour.

3 Make a fluffy filling

4 In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add the sour cream and vanilla. Fold in the liqueur and whipped topping. Cover and refrigerate for at least an hour to chill and thicken up.

5 Melt chocolate for fudge sauce

6 In a saucepan, melt the chocolate chips and butter over low heat, stirring frequently. Stir in the sugar and cream and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes until thick and glossy. Keep warm until ready to serve.

7 Cook chocolate crepes

8 Lightly grease an 8-inch nonstick skillet, then heat it over medium heat. Pour 2 tablespoons of batter into the center of the pan. Working quickly, lift, tilt and rotate the pan to coat the bottom evenly with batter. Cook the crepe until the top appears dry, then flip it and cook for an additional 15 to 20 seconds. Set it on a wire rack to cool. Repeat with the remaining batter, greasing the pan as needed. When the crepes are cool, they can be stacked with parchment paper or paper towels between them.

9 Fill crepes, garnish and serve

10 Add 1/4 cup of the filling down the center of each crepe. Roll up, drizzle with warm fudge sauce and sprinkle with mint candies, if desired.