Chocolate Crepes with Nutmeg Vanilla Sauce | Midwest Living

Chocolate Crepes with Nutmeg Vanilla Sauce

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Chocolate Crepes with Nutmeg Vanilla Sauce

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  • Makes: 6 servings
  • Prep 30 mins
  • Chill 1 hr
  • Stand 20 mins
  • Cook 18 mins

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These elegant thin dessert pancakes are topped with a creamy custard sauce. Garnish with whipped cream and chocolate curls.


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Melted butter for cooking crepes
  • 1/2 cup whipping cream
  • 2 tablespoons sugar
  • Nutmeg Vanilla Sauce (recipe below)
  • Chocolate curls


  1. In a small bowl, stir together flour, 1/3 cup sugar and cocoa powder; set aside. In a medium mixing bowl, whisk together eggs, milk, 2 tablespoons butter and vanilla; add flour mixture and whisk until combined. Let batter stand at room temperature for 20 minutes.
  2. Heat an 8-inch nonstick skillet over medium-high heat. Brush skillet lightly with melted butter. Pour 3 tablespoons of batter into center of skillet. Tip and swirl pan to get a thin even layer of batter. Cook for about 40 seconds to 1 minute. Using a rubber spatula loosen the edge and flip the crepe. Cook for 10 seconds more. Invert pan over paper towels to remove finished crepe. Repeat with remaining batter, making 12 crepes total. (Adjust heat and brush skillet with butter as necessary.)
  3. In a chilled medium bowl, combine whipping cream and 2 tablespoons sugar. Beat with an electric mixer on medium speed until soft peaks form.
  4. To serve, fold each crepe in half. Fold in half again, forming a triangle. Place two crepes each on six dessert plates. Drizzle with Nutmeg Vanilla Sauce; top with whipped cream and chocolate curls.

Nutmeg Vanilla Sauce


  • 3 egg yolks
  • 3/4 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground nutmeg


  1. In a small saucepan, stir together egg yolks, milk and sugar. Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and just coats the back of a clean metal spoon. Remove from heat. Stir in vanilla and nutmeg. Quickly cool the custard sauce by placing the saucepan in a large bowl of ice water for 1 to 2 minutes and stirring constantly. Pour custard sauce into a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 1 hour, without stirring, before serving. Makes about 1 cup.

Nutrition Facts

(Chocolate Crepes with Nutmeg Vanilla Sauce)

Servings Per Recipe 6, sodium (mg) 92, Potassium (mg) 185, calcium (mg) 172, iron (mg) 2, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, Fat, total (g) 18, carb. (g) 43, pro. (g) 10, vit. C (mg) 0, cal. (kcal) 371, fiber (g) 1, sugar (g) 24, vit. A (IU) 729, Riboflavin (mg) 0, Thiamin (mg) 0, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, chol. (mg) 219, sat. fat (g) 10

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