Delicious Crepes Bowl
Indulge in a delightful crepes bowl that's a feast for the senses! Fluffy, golden crepes are expertly crafted and then lovingly filled with your favorite fruits, all drizzled with a rich chocolate sauce that adds a touch of decadence. Perfect for breakfast or dessert, this dish is sure to satisfy your sweet cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 50ml Wasser (1.69 fl oz)
🥛Dairy & Eggs(3)
- 30g Butter (erwärmt) (2.1 tbsp)
- 3 Eier
- 350ml Vollmilch (11.8 fl oz)
🫙Pantry Staples(3)
- 100g Schokolade (3.53 oz)
- 240g Mehl (1.92 cup)
- 1 EL Zucker (15 ml)
🧂Spices & Seasonings(1)
- 1 Prise Salz
📦Other(2)
- 1 TL Kokosfett (5 ml)
- Obst eurer Wahl
👨🍳 Instructions
- 1
Mix all ingredients together.
- 2
Heat the pan well, then add a little butter and let it melt.
- 3
Now you can prepare the crepes.
- 4
Cut the crepes into thin strips.
- 5
Add your choice of fruit.
- 6
For the chocolate sauce, melt 100g of milk chocolate and one teaspoon of coconut fat.
💡 Pro Tips
- ✓Let the crepe batter rest for 30 minutes at room temperature before cooking so the flour's starch granules fully hydrate and gluten strands relax, preventing tough, rubbery crepes and reducing tearing when cut into strips.timing30 minutes
- ✓Heat the pan to approximately 375°F (190°C) before adding butter—test by flicking a drop of water into the pan; it should skitter and evaporate in 1-2 seconds, indicating the Leidenfrost effect has been reached for even browning without sticking.temperature375°F (190°C)
- ✓Use only a thin film of butter (about 1/2 teaspoon per crepe) and wipe excess with a paper towel, since too much fat creates uneven pooling that causes localized over-browning and lacy holes in the delicate batter.technique1/2 teaspoon per crepe
- ✓Melt the milk chocolate and coconut fat using a double boiler at no more than 115°F (46°C) rather than direct heat, since milk chocolate scorches and seizes above 120°F due to its lower cocoa butter content compared to dark chocolate.technique115°F (46°C) max
- ✓Add the coconut fat to the chocolate at a 1:12 ratio (1 tsp per 100g) because its lauric acid content lowers the melting point and adds fluidity, creating a glossy, pourable sauce that coats the crepe strips evenly instead of clumping.ingredient1:12 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Delicious Crepes Bowl
Indulge in a delightful crepes bowl that's a feast for the senses! Fluffy, golden crepes are expertly crafted and then lovingly filled with your favorite fruits, all drizzled with a rich chocolate sauce that adds a touch of decadence. Perfect for breakfast or dessert, this dish is sure to satisfy your sweet cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 50ml Wasser (1.69 fl oz)
🥛Dairy & Eggs(3)
- 30g Butter (erwärmt) (2.1 tbsp)
- 3 Eier
- 350ml Vollmilch (11.8 fl oz)
🫙Pantry Staples(3)
- 100g Schokolade (3.53 oz)
- 240g Mehl (1.92 cup)
- 1 EL Zucker (15 ml)
🧂Spices & Seasonings(1)
- 1 Prise Salz
📦Other(2)
- 1 TL Kokosfett (5 ml)
- Obst eurer Wahl
👨🍳 Instructions
- 1
Mix all ingredients together.
- 2
Heat the pan well, then add a little butter and let it melt.
- 3
Now you can prepare the crepes.
- 4
Cut the crepes into thin strips.
- 5
Add your choice of fruit.
- 6
For the chocolate sauce, melt 100g of milk chocolate and one teaspoon of coconut fat.
💡 Pro Tips
- ✓Let the crepe batter rest for 30 minutes at room temperature before cooking so the flour's starch granules fully hydrate and gluten strands relax, preventing tough, rubbery crepes and reducing tearing when cut into strips.timing30 minutes
- ✓Heat the pan to approximately 375°F (190°C) before adding butter—test by flicking a drop of water into the pan; it should skitter and evaporate in 1-2 seconds, indicating the Leidenfrost effect has been reached for even browning without sticking.temperature375°F (190°C)
- ✓Use only a thin film of butter (about 1/2 teaspoon per crepe) and wipe excess with a paper towel, since too much fat creates uneven pooling that causes localized over-browning and lacy holes in the delicate batter.technique1/2 teaspoon per crepe
- ✓Melt the milk chocolate and coconut fat using a double boiler at no more than 115°F (46°C) rather than direct heat, since milk chocolate scorches and seizes above 120°F due to its lower cocoa butter content compared to dark chocolate.technique115°F (46°C) max
- ✓Add the coconut fat to the chocolate at a 1:12 ratio (1 tsp per 100g) because its lauric acid content lowers the melting point and adds fluidity, creating a glossy, pourable sauce that coats the crepe strips evenly instead of clumping.ingredient1:12 ratio