This chocolate crepes recipe is easy to make and the rolls are filled with almond whipped cream.
Almond Whipped Cream
Make the cream filling first so it will be ready when the crepes are cooked. Keep cool in the refrigerator.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and almond extract and continue beating until you have reached the perfect consistency.
In a bowl stir together the flour, sugar, cocoa and salt.
In a mixing bowl, using an electric mixer, beat the eggs into the milk, beat in the melted butter.
Mix the dry ingredients into the wet and beat until smooth. Cover the bowl with plastic wrap.
Place the batter into the refrigerator for one hour.
Heat a non-stick frying pan over medium heat.
Pour about 1/4 cup (or less) batter onto the heated pan.
Turn and tit the pan so that the batter spreads thin and evenly onto the bottom of the pan.
Cook for about 2 minutes until the bottom browns, then carefully flip the crepe and cook the second side for a minute more.
Have a plate ready to place the cooked crepe on.
Stack each cooked crepe onto the plate and place a piece of parchment paper between each crepe.
Repeat until all the dough is used.
Remove the almond whipped cream from the refrigerator.
Spread a thin layer of whipped cream onto the crepe. Roll the crepe gently to form a log.
Slice into rounds and serve.