These lovely Crepes make a sleek treat for brunch(or anytime TBH) at home. This quick crepe batter is made in a blender, and the chocolate filling is four simple ingredients (three, because the sugar can be optional) mixed in a bowl. You can even mix 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.

I used a Instant whipping cream powder to make the Ganache, its an easy alternative if you don’t have Heavy cream.

Ingredients

For Crepe Batter

• 4 eggs, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 3 tablespoon butter, melted
• Pinch of salt
• Melted butter, for preparing crepes
• 1 cup of water

For Chocolate Ganache

• 2 packs of Aruba Instant Whipping cream.
• 1 cup of Evaporated Milk
• 2 cups of Cocoa Powder
• 1 cup of Castor Sugar
• Pinch of salt

Directions

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(if you have a measuring cup, use the 1/2 cup) , 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.
3. For the Chocolate ganache, mix the dry ingredients (except the instant whipping cream) and put aside.
4. In a sauce pan, pour in the milk over medium heat, wait for it to boil before putting in the instant Whipping cream. Stir with a whisk until there is no lumps.
5. Now mix in the other ingredients one spoon at a time to maintain consistency and prevent lumps. When it is all mixed, let it cook for about 3 mins while still stirring.
6. Let it cool before filling it in the crepe. Desirable fruits can be added.
7. Serve Immediately