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Export 11 ingredients for grocery delivery
Step 1
Combine all of the crepes ingredients in a blender and blend until smooth.
Step 2
Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.
Step 3
Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.
Step 4
When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.
Step 5
Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.
Step 6
Carefully flip and cook for another 30 seconds. Remove and place on a plate.
Step 7
Repeat until you have 8 usable crepes.
Step 8
Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.
Step 9
Spoon the filling into a pastry bag fitted with a large star tube. (If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1 inch wide opening.) Alternatively you can just smear it on the crepe with a spoon.
Step 10
Pipe a line of filling down the center of one crepe.
Step 11
Fold the right side over the filling, and then the left side over the top to create a roll.
Step 12
Repeat with the remaining 7 crepes.
Step 13
Serve immediately or store, covered, in the refrigerator for up to 3 days.
Step 14
Just before serving the crepes, place the squares of chocolate in a small bowl.
Step 15
Microwave on high, uncovered, for 30 seconds. Stir. If not melted, microwave for another 10 seconds. Stir.
Step 16
Scrape the melted chocolate into a small plastic bag and cut a tiny bit of one bottom corner off.
Step 17
Gently squeeze the bag to drizzle the chocolate over the crepes.
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