There’s no escaping chocolate on Valentine’s day.
In America, this tradition is pervasive enough to inspire guides to getting outside the heart-shaped box. In Italy, chocolate-covered hazelnuts are common, and in Japan, women buy giri choco—literally “obligation chocolate”—for the not-so-special men in their lives.
The chocolate connection may be unavoidable, but there’s plenty of room for creativity within this tradition.
Chocolate crepes are a sure sign of a special occasion—and perfect for Valentine’s Day. Of course, cooking is a great way to say “I love you” any day of the year.
And homemade crepes are extra special. They aren’t terribly difficult to make, but they require enough time to demonstrate thought and effort.
Plus, crepes lend themselves to impressive presentation. Their roots in French cuisine impart an aura of sophistication, and visual appeal always adds to the feeling of celebration.
- 4 eggs
- 1 C milk
- 3/4 C flour
- 1/4 C cocoa
- 1/4 C sweetener (your choice)
- dash salt
- dash vanilla
Mix all ingredients in a blender.
Heat a small skillet and grease lightly.
For each crepe, pour a few tablespoons of batter into the pan.
Swirl the pan immediately to spread batter evenly.
Allow to cook until edges curl and center sets—a matter of seconds.
Use a small spatula to flip gently. It helps to let the crepe hang—don’t slap it onto the pan.
Finish cooking briefly on the other side, then remove to cool.
I filled these crepes with the same creamy mixture I described for January’s Apple Plum Trifle. Simply blend cottage cheese with vanilla and sweeten to your taste.
You could also use cream cheese, whipping cream, yogurt, ricotta, pudding or custard—and fresh berries would be a great addition.
Spread filling onto center of crepe.
Then fold the crepe in thirds.
I arranged the folded crepes to radiate from the center of a large, glass platter. You could also roll them more tightly and lay in rows.
Also, I alternated which side of the crepe was facing up, since one side is darker than the other.
I finished with a chocolate sauce, created strictly by eyeballing and taste testing. Just mix cocoa with a pinch of salt, dash of vanilla, splash of water and your choice of honey, sugar or another sweetener. The mixture should be easy to drizzle but thick enough to control.
That’s it. Crepes may be fancy, but they’re not scary.
Unless they’re poisoned.
And have a happy Valentine’s Day!