chocolatecrepesdessertrecipes November 19, 2011

Chocolate Éclair Crepes

1-3.25 oz pkg vanilla pudding
1 ½ cups milk
½ tsp vanilla
½ cup heavy cream
10-12 crepes

Prepare pudding according to pkg directions – except use 1 ½ cups milk.  Bring to a boil; remove from heat and stir in vanilla.  Cover surface with wax paper (to avoid a “skin”).  Refrigerate until cool.  Whip cream until stiff.  Fold into chilled pudding.  Fill crepes with pudding; fold over.

1 T butter
2 ½ T sugar
2 T water
½ tsp vanilla
1-1  oz square unsweetened chocolate

In small saucepan, combine butter, sugar, chocolate and water.  Stir over low heat until chocolate melts and mixture is smooth.  Add vanilla.  Let stand 5 minutes.  Spoon over filled crepes.  Refrigerate until serving time.