Crepes with a Creamy Chocolate Filling

Ingredients: 

Batter:

1 cup cold water

1 cup cold milk

4 large eggs

1/2 tsp salt

2 cups all-purpose flour

4 tbsp melted butter

Directions: 

Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture. 

Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan. 

Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes. 

Filling: 

14 ozs sweetened condensed milk (eagle brand)
1/4 cup cold water
3 ozs instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup heavy cream (whipped)

1/4 cup grated dark chocolate bar

Directions:

Beat sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.

Spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar and grated chocolate.

Recipe shared from: www.yummly.com