Crepes make an elegant treat for a special brunch at home. This quick crepe batter is made in a blender, and the chocolate filling is three simple ingredients mixed in a bowl. You can even whip up the batter ahead of time, then hold it in the fridge until you want to serve. Just make sure to let the batter sit at room temperature for a bit before you cook up your crepes.
For the filling:
4 ounces cream cheese, slightly softened
6 tablespoon heavy cream
2 packages Taza Vanilla Chocolate Mexicano, chopped and melted
1. Combine all ingredients in a bowl, and whisk until evenly combined.
For the crepes:
2 eggs, beaten
1 1/4 cups milk
1 cup all-purpose flour
3 tablespoon butter, melted
Pinch of salt
Melted butter, for preparing crepes
Whipped cream, to garnish
Berries, to garnish
1. Combine eggs, milk, flour, butter, and salt in a blender and pulse until smooth.
2. Heat a small non-stick skillet over medium-high heat, then brush with melted butter. Add two tablespoons batter to the pan, swirling the pan to coat with batter. Cook until bottom is browned, then flip with a rubber spatula. Cook until both sides are lightly browned. Repeat with remaining batter, keeping crepes warm in tin foil while you cook.
Place a small amount of chocolate filling in each crepe, then fold and top with additional whipped cream and berries. Serve immediately.