Have blueberries whenever you are low – destiny will change and you will be high – Adam Voichester
Crepes Crepes Crepes
I really shouldn’t be posting another crepe recipe when I just made a Strawberry Chocolate Crepe Cake the other day. However, I had ended up freezing 10 extra crepes so this morning, I decided to use them for another crepe recipe, Blueberry Chocolate Crepes!
I’m going to give you two choices for making the crepe batter. Just click on the link to see the recipes. They each make about 7 to 8 crepes.
- Basic Crepe Recipe with eggs – This one will be softer, which is good, but also a bit more prone to breaking.
- Eggless Crepe Recipe with corn flour – Yes, I know it’s a bit strange that it has corn flour, but it’s almost close to the original and is good if you’re out of eggs!
For the Strawberry Chocolate Crepe Cake, I decided to cook each side for 3.5 minutes on very low heat because I’m a horrible flipper and I wanted the crepes to be more stable for the cake.
However, if you want your crepe more on the softer side, cook it for about 2.5 minutes on each side.
Blueberries and Chocolate
I had some sweet blueberries lying around, and some leftover chocolate syrup so I thought I would use them as a filling. Below is a really easy chocolate syrup recipe!
- 2 tablespoons of cocoa powder
- 1 tablespoon of white sugar
- 3 - 4 tablespoons of hot water or hot milk
- 2 - 3 tablespoons of chocolate chips or chopped chocolate
- Combine the first three ingredients.
- Add the chocolate chips based on how thick you want the consistency to be.
- Drizzle on crepes.
Blueberry Chocolate Crepes
To construct the Blueberry Chocolate Crepes, you basically just use your crepes as a blanket to hide your blueberries and chocolates. Drizzle some chocolate syrup on top, and sprinkle a few extra blueberries on the plate to make it look more appealing.
Then, voila, your Blueberry Chocolate Crepes are done!
Don’t you regret paying $8 dollars for crepes now when you can make them yourself?