If you like desserts with fresh fruit, try this very easy, delicious, and refreshing dessert: cocoa crepes filled with fresh cream and cherries. It is a sweet treat that is also suitable for important occasions because, besides being delicious, it is decorative and elegant. If you wish to prepare gluten-free and lactose-free crepes, try the recipe at the link below.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 oz all-purpose flour
- 1 tsp unsweetened cocoa powder
- 2/3 cup milk at room temperature or slightly warm
- 1 medium whole egg
- 1/8 tsp fine salt
- 2 tsp melted butter
- to taste grated lemon zest
- 1 tsp powdered sugar
- 9 oz pitted and stemmed cherries
- 1 cup fresh liquid cream
- to taste grated lemon zest
- 1 tbsp powdered sugar (generous)
- to taste powdered sugar (For dusting the crepes)
Steps
Before making the crepes, place the cream in the fridge, as it needs to be cold to whip perfectly.
Wash the cherries, remove the stems and pits (a cherry pitter works well). Cut them in half or into more pieces if they are large, and keep them in the fridge, well covered on a plate.
Now let’s prepare the crepes.
In a bowl, sift together the flour and cocoa, add the salt, powdered sugar, a little grated lemon zest, and mix well.
Pour in the milk, add the whole egg, and immediately stir all the ingredients until you get a semi-liquid batter.
Since not all flours absorb liquids in the same amount, it may be necessary to add a teaspoon or tablespoon more milk to make the mixture fluid. Let it rest for 15 minutes at room temperature, covered with plastic wrap.
After 15 minutes, melt the butter in the pan you will use to cook the crepes, on the smallest burner on low heat.
Once melted, remove the pan from the heat and let the butter cool for a minute at room temperature. Then pour it into the batter, stirring gently to prevent air bubbles from forming again; this way, you won’t need to continuously grease the crepe pan for cooking.
Place the pan on the smallest burner at medium heat.
Once it is hot, pour a ladle or 2 generous tablespoons of batter and ensure the mixture spreads evenly on the bottom of the pan; you need to be very quick in this phase.
Cook each crepe for about 30 seconds per side (adjust according to your stove’s heat). Don’t worry if the first crepe doesn’t turn out aesthetically pleasing.
The crepes are ready to be flipped to the other side when the batter becomes solid, no longer liquid.
Use a wooden spatula to flip the crepes; if the crepe resists, meaning it doesn’t easily come off the bottom of the pan, leave it for a few more seconds and then try flipping it again.
Transfer each cooked crepe to a small plate, stacking them one on top of the other.
Continue until all the ingredients are used up.
While the crepes cool, pour the cream into a bowl and start whipping it with electric beaters.
As soon as it starts to become stiff, add the powdered sugar and grated zest, and continue whipping for another 30 seconds or so, until it reaches a firm but still soft consistency, not too stiff.
Now we are ready to fill each crepe with a couple of tablespoons of cream and cherries to taste.
Before serving, top the crepes with a dusting of powdered sugar.
Bon appetit
