Press a piece of plastic wrap down onto the top of the custard mixture and place in the
refrigerator unit cooled (1-2 hours).
In a bowl, whisk ½ cup of whipping cream into a bowl until soft peaks appear and form. Use
a spatula to gently fold the whipped cream into the cooled custard mixture. Filling is ready.
Chocolate Sauce: in a saucepan, heat chocolate chips, butter, and milk over low to medium
heat until it is glossy and melty. Immediately drizzle sauce over prepared and filled crepes.
Reheat gently as needed to maintain a pourable thickness.
Assemble: Scoop 2 Tbsp into a Crêpe and roll. Top with hot chocolate sauce. Enjoy!
Sweet Cream Cheese filling and Strawberry Banana Topping (Makes 8-10)
Crêpe Mix Ingredients:
1 ½ Cup Flour
1 Tbsp sugar
½ Tsp Baking Powder
½ Tsp salt
2 Cups Milk
2 Tbsp melted butter
1 Tsp vanilla extract
Additional Butter or oil
Directions:
Combine flour, sugar, baking powder and salt in a bowl.
Whisk in milk, eggs, butter (melted), vanilla until smooth.
Set your Crêpe Maker & Griddle to medium heat and add a small pat of butter (or
cooking spray). Pour ½ Cup of batter into the pan and use the spreader (included) to spread
it evenly and thinly into a 6–8-inch diameter circle. Cook until the batter no long looks shiny
(1-2 min).
Run the spatula (included) around the edges of the crepe, then flip the crepe and cook the
other side for 1-2 minutes, until golden brown and cooked through. Repeat until all batter
has been used.
Filling: Beat the cream cheese and milk for 3-4 minutes then add the powdered sugar and
vanilla until well combined. If desired, mix the strawberries with 1-2 tsp. of sugar (optional,
only if strawberries need to be sweetened)
Spread about 2 Tbsp of the cream cheese filling, down the center of the crepe. Fold the
sides of the crepe over onto the center and top with banana and strawberry.
Filling and Topping Ingredients:
8 oz. Cream Cheese (soft)
¼ Cup powdered Sugar
1 Tsp. Vanilla extract
1 Tbsp. milk
1 Cup strawberry slices
1 Cup Banana Slices
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