I Heart Chocolate Crepes

A decadent dessert, perfect for sharing.

Directions:

  1. In a blender, add flour and eggs. Blend together until no lumps remain. Gradually add milk, water, salt, sugar, cocoa and butter. Blend until incorporated. Set aside.
  2. Heat a small nonstick skillet over high heat. Pour ¼ cup batter into skillet and swirl around to coat bottom of skillet.
  3. When edges start to brown and bubble, flip the crepe and continue cooking for 1 minute or until golden brown.
  4. Place parchment paper in between crepes while cooling.
  5. Prepare filling: Using an electric mixer, beat pudding mix, heavy whipping cream and Irish cream until thickened. Set aside.
  6. To make sauce: In a small saucepan, over medium heat, whisk together hazelnut spread and evaporated milk. Cook until smooth, about 3 minutes.
  7. To assemble: Place a crepe on a plate and fill with 2 tablespoons of filling, roll into a cylinder or fold in half. Drizzle sauce over the top and sprinkle with pistachios.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

1 cup Baker's Corner All Purpose Flour, sifted

2 Goldhen Large Eggs

½ cup Friendly Farms 2% Milk

½ cup water

¼ teaspoon Stonemill Essentials Iodized Salt

3 tablespoons Baker's Corner Granulated Sugar

1 tablespoon Baker's Corner Baking Cocoa*

2 tablespoons Countryside Creamery Unsalted Butter, melted

Crepe Filling:

1 package Baker's Corner Instant Chocolate Pudding

1 cup Friendly Farms Heavy Whipping Cream

½ cup O'Donnell's Irish Cream

Sauce:

½ cup Berryhill Hazelnut Spread

¼ cup Baker's Corner Evaporated Milk

½ cup Southern Grove Pistachios, shelled and chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes


Yields:
10 crepes