Rolled Chocolate Crepes with Summer Stone-fruit
A chocolate-lover’s dream, these rich chocolate flavoured crepes are balanced with a filling of fresh summer stone-fruit but you could also fill with berries if you’d prefer. The crepes can be made ahead of time so serving is as simple as filling them and rolling.
How long will it take?
Takes 30 minutes
What’s the serving size?
Makes 16 crepes
What do I need?
- 300 g plain flour
- 2 tbsp caster sugar
- 600 mL milk
- 4 eggs
- 150 g Anvers Signature Blend Dark Chocolate, melted
- 30 g butter
- 1 mango, stone removed, chopped
- 4 peaches, stone removed, chopped
- 4 apricots, stone removed, chopped
- Icing sugar to dust
- Ice cream to serve
How do I make it?
- Sift flour into a large bowl. Add sugar and stir to combine.
- In a separate bowl combine milk and eggs and whisk well. Add melted chocolate and whisk well.
- Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients.
- Heat a small frying pan over medium heat. Add a little butter and when melted, pour some batter into the pan, swirling to coat the base. Cook for 1 to 2 minutes, then flip and cook for 30 seconds on the other side.
- Transfer to a plate and continue with remaining batter.
- Allow crepes to cool and then place fruit inside and roll up.
- Dust with icing sugar and serve with a generous scoop of ice-cream.
