Crepes with a Creamy Chocolate Filling



1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp salt
2 cups all-purpose flour
4 tbsp melted butter


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. 


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


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: