Chocolate Crepes with Mixed Berry Compote. Don’t be intimidated by crepes, they are quite easy to make. These get filled with a whipped chocolate ganache and served with a mixed berry compote.
Chocolate Crepes with Mixed Berry Compote.
Don’t be scared of crepes. They are really simple to make and their intimidation factor is ill deserved.
I think their fussy reputation may have originated before the Teflon revolution when they may have been more difficult to prepare. Today, with any good non-stick pan in hand they really are a breeze.
I like to use 50% dark chocolate chips for the ganache filling but you can use semisweet as well.
The batter is very simple indeed. The only difference in the batter for me is the omission of the small amount of sugar when using them in savoury rather than sweet applications.
They are still a little labour intensive, naturally, because they have to be prepared one at a time. But when you present your friends and family with this beautiful dessert, the time spent making them will seem well worth it.
Store bought bags of mixed berries are ideal for this recipe.
Love chocolate desserts?
Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 + years on Rock Recipes.
Best Chocolate Dessert Recipes
Originally published June 2012. Updated May 2020.
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Chocolate Crepes with Mixed Berry Compote
Chocolate Crepes with Mixed Berry Compote. Don't be intimidated by crepes, they are quite easy to make. These get filled with a whipped chocolate ganache and served with a mixed berry compote.
Ingredients
For the Crepes
- 1 1/2 cups all-purpose flour
- 1 tablespoon white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 eggs
For the Whipped Ganache Filling
- 3 cups dark chocolate chips
- 1/2 cup whipping cream
- 2 cups whipping cream
For the Bumbleberry Compote
- 4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)
- 3/4 cup sugar
- 1/3 cup water
Instructions
To prepare the crepes
- Sift together the flour, sugar,baking powder & salt and set aside.
- Whisk together the milk, melted butter, vanilla and eggs.
- Whisk the dry ingredients into the milk and egg mixture until smooth.
- Heat an 8 inch non-stick pan over medium heat and lightly oil the pan. I just use some paper towel dipped in vegetable oil to wipe the pan between crepes.
- When the pan is heated ladle in 1/4 cup of batter for each crepe.
- Swirl the pan around to cover the bottom of the pan with a thin layer of the batter.
- Cook for only a minute or two per side until golden.
- Separate the crepes with parchment or waxed paper as you continue to cook the rest of the batch.
- Fill the crepes with whipped ganache filling, roll and serve with bumbleberry compote over the top.
- Strawberry, raspberry or cherry compote all work well too if you prefer. Makes about one dozen crepes.
To prepare the whipped chocolate ganache filling
- Melt together the dark chocolate chips and 1/2 cup whipping cream in a double boiler or over low heat.
- Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
- Transfer to a large mixing bowl.
- In a separate bowl, whip the 2 cups of whipping cream to firm peaks.
- Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate.
- At this point you will probably have to chill this filling for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
To prepare the Bumbleberry Compote
- Bring the berries, sugar and 1/3 cup water to a gentle boil for 10 minutes.
- Thicken the compote with a slurry made my mixing together the corn starch and 1/4 cup of water
- Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.
- Pipe some of the chocolate filling in a line, just off centre on each crepe, roll and serve with the compote on top.
Nutrition Information
Yield
12Serving Size
1 crepeAmount Per Serving Calories 576Total Fat 35gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 11gCholesterol 99mgSodium 181mgCarbohydrates 59gFiber 5gSugar 38gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Javelin Warrior
Friday 29th of June 2012
Another drool-worthy creation - I'm featuring this in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I always love dropping by to see what you've created...