Chocolate Cheese Crepe with Grand Marnier Creme Anglaise

Chocolate & Cheese Crepe

I have been into crepes for a while now, ever since I was still living in Indonesia, good 15 years ago. Fellow Indonesians, remember D’crepes? That used to be the only crepe joint in Indonesia, it was a hit, a mix of savory and sweet tantalizing crepes. But once I moved to Perth, my crepe cravings were lost for a couple of years until I had my best ever crepe at Subiaco market by Gallete La France Cafe and Patisserie. It was soft, it was delicate, it was slightly bouncy and it was just a moment that I would not forget.  So, today I would like to share my recipe of this French Crepe served with Grand Marnier Creme Anglaise. As it goes for all crepes, you can have all sorts of fillings. Ham and Cheese works great too! But you just got to leave your crepe in your pan for a little bit longer, so that it would have extra crisp on the edges.

So, for a start, lets make the crepe batter.


125gr Plain Flour – Sifted

2 Whole Eggs

300ml Fresh Milk

50gr melted butter

A pinch of Salt


Sift your flour into your mixing bowl, add a pinch of salt and make a well in the middle. Beat your 2 eggs and pour into the well and mix.

Add your milk by half, mix and add the rest and mix until its all smooth.

Once smooth, add in your melted butter slowly while whisking.

Rest the batter in the fridge for 30 minutes before cooking.

After resting, its time to cook it. Just get any flat pan, put a touch of butter into the pan and using a paper towel, just wipe it to get even coating of butter across the pan. A ladle of crepe batter, and just tilt the pan to get even coating. Flip once. And your first crepe will most probably be an ugly one, but its okay! second one should be marvelous!

Once its on your plate, you can fill it with any fillings, for this recipe, I’ve used chocolate shavings and grated tasty cheese! Let your imaginations do its thing!

Grand Marnier Creme Anglaise, for around 2 servings.


60ml Grand Marnier

2 Egg Yolks

50Gr Sugar

100ml Thickened Cream


Flambe your Grand Marnier, heat up a pan, medium heat, and pour in your Grand Marnier, tilt the pan and stand back. It reduces quite quickly so, keep your eyes on it. If the flame does not go away within 15 seconds, give it a good blow. And set the syrup aside.

Prepare a double boiler, a pot of boiling water on the bottom and a metal or glass mixing bowl on top of the pot without it touching the water. So, we’re cooking it with the steam. Put in your two egg yolks and sugar and whisk continuously. If it gets too hot, then lift the mixing bowl and mix it in your kitchen bench and put it back to the pot if its too cold. Remember, its an egg, and yes, it will scramble.

Once the egg yolk and sugar is well incorporated, put in your thickened creme and keep on whisking. What you are looking for is a smooth, shiny creme sauce. Not too runny nor not too thick. Once this stage has been achieved, add in your Grand Marnier Syrup and mix and cool the Anglaise.

Enjoy it guys and tell me whether its good or not!


5 Responses to “Chocolate Cheese Crepe with Grand Marnier Creme Anglaise”
  1. fred4rt says:

    Woi, proposal MP udah beres blom? hahaha

  2. fluffy says:

    yumm I want some 😀

  3. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

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