Mini chocolate crêpes with plum and port

Add a touch of class to crepes with Clodagh McKenna's sumptuous recipe, combining port and chocolate to delicious effect
By Clodagh McKenna
Mini chocolate crêpes with plum and port
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus 30 mins chilling
  • Effort: medium



  • 50 g dark chocolate, broken into squares
  • 200 ml milk
  • 120 ml single cream
  • 30 ml cocoa powder
  • 115 g plain flour
  • 2 eggs
  • 2 tbsp vegetable oil

For the filling

  • 500 g plums, red or golden, halved and stoned
  • 50 g caster sugar
  • 30 ml water
  • 30 ml port
  • 175 g crème fraîche

For the sauce

  • 150 g dark chocolate, broken into squares
  • 175 ml double cream
  • 30 ml port


1. First prepare the crepes. In a saucepan, over a gentle heat, dissolve the chocolate in the milk. Pour into a blender or food processor with the cream, cocoa, flour and eggs. Process until smooth, then chill for 30 minutes 2. Meanwhile, prepare the filling. Place the plums, sugar and water in a saucepan. Bring to the boil, then lower the heat, cover and gently simmer for about 10 minutes or until the plums are tender. 3. Stir in the port and simmer for a further 30 seconds. Remove from the heat and keep warm. 4. Heat a small frying pan, grease it with a little sunflower oil and pour in just enough batter to cover the base, tipping the pan to spread the batter evenly. 5. Fry until the crêpe has set, then flip it over to cook the other side. Slide the crêpe out on a sheet of non-stick baking paper and set aside. Cook the rest of the crepes until all the batter has been used up. 6. Meanwhile, make the sauce. Combine the chocolate and cream in a saucepan and heat gently, stirring until smooth. Add the port and heat gently, stirring, for 1 minute. 7. Divide the plum filling between the crepes, add a dollop of crème fraîche to each and roll them up carefully over the filling. 8. Serve the filled crepes with chocolate sauce spooned over the top.

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