Frozen Cocoa-Mint Crêpes

A frozen crêpe filled with minted whipped cream provides a doubly cool taste sensation.


6 servings

Recipe from

Oxmoor House


2/3 cup all-purpose flour
2 tablespoons sugar
1 tablespoon cocoa
3/4 cup plus 2 tablespoons milk
1 large egg
2 teaspoons vegetable oil
Vegetable oil
2 (4.67-ounce) packages chocolate-covered mint wafer candies, divided
2 1/2 cups whipping cream
1/4 cup sifted powdered sugar
1/4 cup whipping cream
1 tablespoon light corn syrup
Garnishes: fresh mint sprigs, chocolate shavings


Combine first 4 ingredients, beating with a wire whisk until smooth. Add egg and beat well; stir in 2 teaspoons oil. Chill batter at least 2 hours.

Coat bottom of a 6" crêpe pan or heavy skillet with oil; place over medium heat until hot.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. Turn crêpe over and cook about 30 seconds. Place crêpe on a dish towel to cool. Repeat with remaining batter. Stack crêpes between sheets of wax paper to prevent sticking.

Unwrap and chop 1 package of chocolate mint candies. Beat 2 1/2 cups whipping cream and powdered sugar at high speed of an electric mixer until stiff peaks form. Gently fold in chopped mint candies. Cover and freeze 5 minutes.

Spoon 1/3 cup whipped cream mixture in center of each crêpe. Fold left and right side of each crêpe toward center. Place, seam side down, in a dish and freeze at least 2 hours.

Combine remaining chocolate mint candies, 1/4 cup whipping cream, and corn syrup in a saucepan. Cook over medium-low heat until chocolate melts, stirring often. Remove from heat; let cool slightly.

Place 2 crêpes on each serving plate. Drizzle warm sauce over crêpes. Garnish, if desired.

Christmas with Southern Living 1995,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note