Chocolate crepe rolls with fruit filling

Votes: 2

Photo of the dish: Kang Kim

Time: 1 hour 35 minutes
Complexity: easily
Servings: 2 - 4

Chocolate crepe rolls with fruit filling - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For crepes:

1 cup whole milk
1 egg
3/4 cup flour
1/4 cup unsweetened cocoa powder
3 tablespoons powdered sugar
4 tbsp (60 g) unsalted butter, melted
1/2 tsp vanilla extract
A pinch of salt

For the filling:

1/4 cup sweetened coconut flakes
3/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup raspberries
6 tbsp (90 g) unsalted butter, room temperature
1 kiwi, peeled and cut into slices
1/2 small mango, peeled and flesh cut into strips
3 tablespoons of cream dolce de leche (boiled condensed milk) or caramel sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mango, raspberry, coconut flakes, cream dolce de leche, eggs, milk, premium flour, cocoa, powdered sugar, vanilla extract, kiwi

Cooking the dish according to the recipe:

Prepare the crepes: Combine milk, egg, flour, cocoa powder, powdered sugar, 1 tablespoon melted butter, vanilla extract, and salt. Mix until smooth.
Heat a 25cm nonstick frying pan over medium heat and lightly grease with the remaining melted butter.

Pour 1/2 cup of batter into the pan, spreading it evenly over the entire surface. Cook the pancake on one side for 4 minutes, or until almost done. Flip it over with a rubber spatula and continue cooking for another 2 minutes, or until fully cooked.

Place on a baking sheet and let cool. Grease the pan again and make 3 more crepes as described above.

Prepare the filling: Preheat the oven to 190 degrees Celsius. Place the coconut flakes on a baking sheet and bake for 10 minutes, then let cool.
In a medium bowl, beat the butter, powdered sugar, and vanilla extract with a mixer on medium speed until smooth. Spread the cream evenly over the crepes, leaving a 1/2-inch (1.2 cm) border. Sprinkle with coconut.
Lay out rows of kiwi, mango, and raspberries about 4 cm from the edge of each crepe. Fold the crepe to cover the filling, then roll it into a roll. Freeze for 1 hour.
Cut the crepe rolls into equal-length pieces. Dilute the dolce de leche cream with 1 tablespoon of water and serve with the crepes.