So, savory crepes exist. And I totally posted them first.
I even included veggies in my recipe.
That's right. Green stuff.
But today is Friday. And do you know what that means???
And since you've got a bunch of pre-made un-filled crepes on a plate in your fridge, we might as well use them up.
Start with the crepe. If you need the batter recipe, get it here.
To re-heat them, lay each one individually in a hot skillet for a few seconds.
Next, smoosh up some raspberries.
Take a handful of chocolate chips and nuke them in the microwave until melty. Add a few tablespoons of half & half to create a chocolate sauce.
Very scientific, I know.
Load up your crepe. Chocolate, raspberries (smooshed and whole), crushed hazelnuts.
Roll 'er up!
Now schmear some chocolate on your plate.
It helps keep the crepe on the plate. And it's an excuse to eat more chocolate...
Grab your butterscotch sauce.
Move the crepe to the plate. Drizzle with more chocolate, then some butterscotch. Garnish with raspberries and a hazelnut or two.
Chocolate & Raspberry Crepes
5-6 Leftover crepe shells
1 clamshell of raspberries
1 handful of dark chocolate chips
Several tbsp half & half
Crushed hazelnuts or other nut
Put half the raspberries in a bowl and gently smoosh them with the back of a spoon.
Dump the chocolate chips into a microwave-save bowl. Zap them for 30 second increments, stirring after each, until melty. Add the half & half, 1 tablespoon at a time, until the sauce reaches a consistency that's good for drizzling.
You can re-warm the crepes in a hot skillet. I don't suggest microwaving them. They get soggy.
Compose your dessert:
Start with the warm crepe. Add a healthy schmear of chocolate sauce. Spoon on some of the smooshed raspberries and some of the whole berries. Sprinkle on the crushed nuts. Roll up.
Spread a swoosh of chocolate sauce on your serving plate. Place the crepe on the chocolate (it holds it to the plate - and gives you more chocolate). Drizzle the crepe with chocolate sauce and butterscotch sauce. Garnish with berries and nuts.