Mocha Crepes With White Chocolate Ganache

Mocha Crepes With White Chocolate Ganache

Makes 16
Prep 20 m
Cook 80 m
Chill 120 m




  1. 1 of 2 Combine flour, cocoa, sugar, espresso powder, baking powder and salt in medium-size bowl. Add milk, butter, eggs and vanilla; beat on low until blended; beat at medium-low just until smooth.
  2. 2 of 2 Coat 8-inch nonstick skillet with cooking spray. Heat over medium heat until drop of water sizzles. Pour 2 heaping tablespoons batter into skillet and rotate skillet until film of batter covers bottom. Cook until surface of crepe begins to dry, 2 to 3 minutes. Run spatula around edge to loosen. Turn over; cook until bottom is light brown, about 2 minutes. Remove crepe. Repeat with remaining batter, stacking crepes between sheets of waxed paper and covering (see Note).

White Chocolate Ganache:

  1. 1 of 2 Bring cream to boiling in heavy medium-size saucepan over medium-high heat. Remove from heat. Stir in chocolate until melted and smooth. Stir in liqueur. Pour into bowl, straining through sieve. Refrigerate 30 minutes, stirring occasionally.
  2. 2 of 2 Using whisk or electric mixer, beat chocolate mixture just until fluffy, 30 seconds. Refrigerate until chilled, about 1 hour. Then beat until thickened, about 30 seconds (do not overbeat). Fold in mini chips. Refrigerate.


  1. 1 of 1 Press berries through fine sieve into small saucepan; discard seeds. Stir in cornstarch; simmer, stirring, until thickened, 1 to 2 minutes. Refrigerate.

To fill crepes:

  1. 1 of 1 Spread about 3 tablespoons ganache along center of each crepe. Overlap sides. Spoon 1 tablespoon puree onto each serving plate; top with a filled crepe.


  1. 1 of 1 Crepes can be made ahead. Stack with waxed paper between them; wrap in plastic. Refrigerate several days, or freeze up to 1 month. To use, thaw unwrapped at room temperature for 3 hours.
Nutrition Information for Mocha Crepes With White Chocolate Ganache
Servings Per Recipe: 16
Per Serving:
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 04/24/2019