Inspired by Julia Child’s 100th birthday, I decided to make her amazing crepes, but with a twist: Dark Chocolate Crepes with Blueberry Cream.
In honor of Julia Child’s 100th birthday this August 15th, my #SundaySupper group is celebrating with PBS Food to honor this cooking legend with her amazing recipes. I have always been intimidated by French cooking until I made my first Beef Bourguignon. I quickly realized that this amazing meal was basically a beef stew.
It put things in perspective for me, not that I’m diminishing this truly amazing meal! So, to celebrate the extra-ordinary life of Julia Child, the American who brought French cooking to the family home, I decided to tackle something I’ve always wanted to make: chocolate crêpes.
Crepes alone can be made into a savory or sweet dish. This ultra thin pancake (remember simplifying makes it less scary!) can be filled with fresh fruit, whipped cream, nutella or even chocolate mousse to make a decadent dessert.
The French also like to make a savory dinner with crepes, filling them with left overs, whether it be chicken, shrimp or even beef bourguignon.
I took Julia’s basic crepe recipe and altered it with the addition of dark cocoa powder. I quickly refrigerated my chocolate crepe mix, hoping I would make them the next morning for breakfast. Well, it sat there an extra day and I was a little apprehensive whether my crêpes would turn out or not.
I had read that the batter needed to chill in the refrigerator for at least 2 hours so that the flour particles could expand in the liquid, insuring a light, thin crepe.
And I’m happy to report that it worked!
The first crêpe is your experiment, to determine whether your batter is the right consistency or not. It shouldn’t be thick and heavy, but just light enough to coat a spoon.
The cooking of the crepes is like a dance. You have to get the steps in the right order, pay close attention and keep with the rhythm. Get the pan piping hot, then remove from heat. Pour just enough batter into the hot pan with one hand. Turn and twirl and rotate the pan with the other hand to coat the pan.
Let the chocolate crepe brown slightly. Run the rubber spatula along the edges to take a peek and loosen the crepe. Gently flip the crepe over.
Doh! This is where I usually step on my proverbial partner’s toes. Flipping a crepe takes talent – talent that I am lacking! I figured out that the easiest way for me to semi-gracefully flip a crepe is to use two rubber spatulas. Success!
Flip the crepe. Grease the pan. Heat the pan and start all over again.
I filled my lovely dark chocolate crepes with blueberry cream, to make this an antioxidant rich dessert – funny, I know, but it makes perfect sense for me! I used honey to sweeten the cream, but not just any honey. I hunted down and scored some amazing blueberry honey to complete my theme.
- 1 cup water, cold
- 1 cup milk, cold
- 4 eggs, large
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 4 TBS butter, unsalted, melted
- 2 tsp extra virgin olive oil, divided
- 12 oz blueberries, divided
- 4 oz cream cheese
- 1/2 tsp vanilla extract
- 3 TBS honey
- 1/2 pint heavy cream
- 1 oz chocolate chips, dark, grated
- 3 TBS powdered sugar
- In a blender, combine water, milk, eggs and salt. Pulse 4 times.
- Mix in flour, cocoa powder and melted butter. Blend until combined, about 1 minute, scraping down sides as needed.
- Cover and refrigerate for at least 2 hours so that the flour particles are able to expand in the liquid which will result in a light, thin crêpe.
The batter should have the consistency of a light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be about 1/16 inch thick.
- Lightly coat your non-stick crêpe pan with 1/4 tsp extra virgin olive oil. Set pan over moderately high heat until the pan is just beginning to smoke, then immediately remove from heat and, holding handle of pan in one hand, pour with your other hand a scant ¼ cup of batter into the middle of the pan.
- Quickly tilt and rotate the pan in all directions to run the batter all over the bottom of the pan to create a thin film. (Pour any batter that does not adhere to the pan back into your bowl) This should only take 2 or 3 seconds.
- Return the pan to heat for 60 to 80 seconds, until bottom of the crêpe is lightly browned, then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.
- Run a rubber spatula along the edges of the crêpe to check if browned and ready for flipping. Turn the crêpe by using 2 rubber spatulas.
- Brown lightly for about ½ minute on the other side. This second side is brown and spotty, and is typically used for the inside of a filled crêpe.
- As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate.
- Continue cooking the crêpes, greasing the pan as needed with remaining olive oil.
- For the filling, purée 6 oz blueberries, cream cheese, vanilla extract and honey in a food processor until smooth.
- In a chilled bowl using a hand blender or stand mixer, whisk heavy cream until stiff peaks form.
- Fold blueberry mixture into the whipped cream mixture and refrigerate at least 30 minutes prior to serving. If you are going to use a piping bag to add cream to the crêpes, transfer blueberry cream to the piping bag and then refrigerate.
- Garnish finished crêpes with grated chocolate chips, powdered sugar and additional 6 oz whole blueberries.
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 96mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 5g