Recipe adapted from Taste of Home and Girl Inspired
Filling:
1 1/2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
Crepes:
1 1/2 cups milk
4 eggs
1 cup flour
1 1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoon butter
chocolate sauce
To make Filling: In saucepan over medium heat, stir milk, sugar, cornstarch and salt over medickens.
In bowl, stir 1/3 sugar mixture into egg whites. Return to saucepan and heat for 1 minute
Remove saucepan from heat and pour in vanilla extract.
Transfer filling to medium bowl, cover and press plastic wrap to top of mixture. Refrigerate 1-2 hours.
In bowl, whip heavy whipping cream tntil stiff peaks are fd. Fold to the fillingture.
To make Crepes: In bowl,
whisk milk and eggs.
In separate bowl, combine flour, sugar and salt then add to milk mixture.
Refrigerate 1 hour.
Coat pan over medium heat with butter; melt. Pour about 2 tablespoons batter into pan, coating pan evenly.
Cook until top looks dry then flip and cook 15-20 seconds more; remove from pan and transfer to plate. Repeat with remaining batter.
Spoon or pipe filling down center of crepes and fold over. Drizzle with chocolate sauce and serve.
