Nope. Those aren’t tortillas. Or “breakfast pinatas” as we usually call them around here. Those are chocolate crepes.
Now, before I get too far into this I must confess, I don’t think my mother ever served up chocolate crepes. This is the same crepe recipe she used, but she served hers with fresh strawberries and whipped cream, which makes a delightful breakfast. However, this is supposed to be a recipe series only about chocolate, and because I know beyond a shadow of a doubt that my mom would have treasured the chocolate version of this recipe — here we go!
- 1½ cups milk
- 1 cup flour
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1/8 tsp. salt
You’ll also need:
- about 1/2 cup of chocolate chips (My favorite brand is Ghirardelli; I slip them inside the warm crepes, and they melt so nicely.)
For the crepes, combine the ingredients (not the chocolate chips, mind you) and beat with a rotary beater until combined. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of batter, lift and tilt skillet to spread the batter; return to heat. Lightly brown one side. Invert pan over a paper towel and remove crepe.
At this point, slip a few of those chocolate chips in the middle of the crepe and roll it up tight. Let it cool for a bit. Then top with whipped cream and sprinkle with powdered sugar and a smidge of cocoa.
In our house, we use both Redi-Whip and homemade whipped cream, depending on what’s in the refrigerator and how early in the day the crepe-making happens. Here’s the homemade whipped cream recipe I use.
Homemade Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
In a chilled bowl, combine whipping cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve with pie. Makes 2 cups.
Also, if your garden is overflowing with berries, I’m sure these crepes would serve up nicely with them. We especially enjoy strawberry or raspberry crepes — don’t forget the whipped cream and powdered sugar.
Be sure to check out the other chocolate recipes in this series entitled “If It Isn’t Chocolate, Why Bother?”