Soulless Food

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Mint Chocolate Crepes

Mint Chocolate Crepes

Every year for Christmas I serve crepes as one of our desserts. The girls love them, mostly because they get a new crepe every year with a special filling. Last year was lemon. The year before was banana. The year before that was a regrettable experiment with marshmallow fluff that we do not talk about.

I’m not gonna lie, I’m not a fan. At all. Crepes always seemed to me like a pancake that gave up halfway. So this year I thought, why not make a crepe that I actually like?

I like two things in this world above all else: chocolate, and those little mint candies they give you at the end of a nice restaurant meal. I have been known to take a handful. I have been known to take the bowl. So these are chocolate crepes made with cocoa right in the batter, filled with whipped cream that’s been steeped with fresh mint leaves, and drizzled with warm chocolate sauce.

My mint plant on the back porch has been trying to take over the whole planter box for two summers now, so honestly this was also a way to get back at it. Take that, mint.

They are my new favorite crepe. They are rich though, so a couple is more than enough. At least for me. The girls had four each and then ran laps around the dining room table, so plan accordingly.

Prep
45 min
Cook
20 min
Total
1 hr 5 min
Makes
8 crepes

Ingredients

  • 1 cup whole milk
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus more for the pan
  • 1 cup heavy cream
  • 1/2 cup packed fresh mint leaves, plus a few for garnish
  • 3 tablespoons powdered sugar
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup hot heavy cream (for the sauce)

Instructions

  1. The night before, warm 1 cup heavy cream with the mint leaves until steaming, then cover and chill overnight. Strain out the leaves.
  2. Blend the milk, eggs, flour, cocoa, sugar, salt and melted butter until smooth. Rest the batter for 30 minutes.
  3. Heat a lightly buttered 8-inch nonstick pan over medium heat. Pour in about 3 tablespoons of batter and swirl to coat the pan thinly.
  4. Cook for about 1 minute, until the edges lift, then flip and cook 30 seconds more. Repeat with the remaining batter, stacking the crepes.
  5. Whip the chilled mint cream with the powdered sugar to soft peaks.
  6. Stir the chocolate chips into the 1/4 cup hot cream until smooth to make the sauce.
  7. Spread each crepe with mint cream, fold into quarters, drizzle with chocolate sauce and garnish with mint leaves.