Frozen Chocolate Crêpes filled with chocolate mousse make an elegant, impressive dessert. The combination of chocolate crepes rolled around chocolate mousse and served over creme anglaise will wow anyone who’s lucky enough to get a bite!
Frozen Chocolate Crêpes
With Lent closing in on us, and my high schooler vowing to give up sweets till Easter, I knew I’d have to come up with a decadent dessert for Fat Tuesday. My friend, Lynn, shared an incredibly delicious recipe for frozen chocolate crepes years back, and it was high time to make this stunning treat.
I grew up making and eating fruit and whipped cream filled crêpes for many weekend breakfasts, but married a guy who prefers the thicker, traditional pancakes. So when I mentioned this dessert to my youngest, he looked at me and questioned, “crêpes?” I knew this culinary gap needed to be remedied!
These frozen chocolate crêpes are mixed in a blender which makes them super easy to pour into your crêpe pan to cook. Blender pancakes take only seconds to combine!
Note that the first crêpe, like the first pancake, is often your test version and isn’t worth saving. This recipe should make 12 8-inch crêpes, though, so one for practice isn’t a problem.
Resting the batter helps the flour to absorb any liquid and thicken along with letting any gluten formation tone down. Less gluten results in more tender crêpes.Print
Frozen Chocolate Crêpes
Chocolate crepes filled with chocolate mousse and served over a luscious creme anglasie sauce!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Blending, Cooking, Beating
- Cuisine: French-American
Adapted from The Best of Bon Appetit
- 2 eggs
- 1/2 cup flour
- 1/4 cup sugar
- 1 cup milk
- 2 tablespoons unsweetened cocoa
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 4 egg yolks
- 1/2 cup sugar
- 1 vanilla bean, split
- 1 1/2 cups half and half
- 2 cups semi-sweet chocolate chips
- 1 1/2 teaspoon vanilla
- Pinch of salt
- 1 1/2 cup whipping cream
- 6 egg yolks
- Using blender (not food processor), combine first seven ingredients and mix on low speed till just combined. Allow batter to rest, covered, for one hour.
- Brush 8 inch crêpe pan (I used a saute pan), lightly with butter. When butter starts to sizzle, but not brown, add about 1/4 cup of batter to pan. Lift off heat and swirl to coat bottom and sides, pouring off excess. Return to heat and cook about a minute…till bottom darkens and looks dry, using caution not to burn. Turn onto waxed paper or paper towel. Repeat, brushing pan with butter as needed.
- When crêpes are cooled, place a heaping tablespoon of mousse onto each and roll. Place on baking sheet, seam side down, and freeze. To serve, pour puddle of warm crème anglaise on plate and top with one or two frozen crêpes. Garnish as desired…berries, chocolate shavings, etc. Filled crêpes may be wrapped and frozen up to a month.
- To make creme anglaise, combine yolks and sugar in small bowl. Cut vanilla bean in half lengthwise, and with a small knife scrape the seeds into the egg mixture, reserving pod. Beat till light and fluffy. Pour half and half and vanilla pod into a saucepan. Bring to boil, then remove pod. Pouring very slowly, while beating constantly,drizzle the hot half and half into the egg mixture. Return to saucepan and cook over low heat till mixture thickens, about 20 minutes. Serve warm with crepes.
- To make mousse, combine chocolate, vanilla and salt in blender or food processor. Mix about 30 seconds.
- Bring cream to a boil. While still very hot, add to blender and continue processing till chocolate is completely melted. Add egg yolks and blend an additional 5 seconds. Transfer to bowl and cool.