Easter candy has taken over the store shelves and my brain. I find myself popping a near constant stream of jelly beans into my mouth, in between chomping on chocolate rabbit ears and peanut butter eggs. My Peeps chicks have been purchased and are currently sitting unwrapped in my pantry, as I await their perfectly stale state. Chocolate-covered marshmallow bunnies are dancing through my dreams.
In the midst of this Easter candy madness, my sister requested that I create a recipe for a Cadbury omelette…as in an omelette made using Cadbury Creme Eggs as a substitute for regular eggs. Eager to please my sister, I agreed to this wild request. I spent a few weeks tossing around this Cadbury omelette idea, contemplating whether I could somehow extract the gooey filling from the Cadbury eggs and whip it into a sort of custard which could be folded around the remaining bits of chocolate.
And then I had a better idea. Taking inspiration from the stuffed omelette idea, I decided to make rich chocolate crepes, filled with melty bits of Cadbury Creme Eggs, sprinkled with powdered sugar, and topped with a gooey Cadbury Egg. Yes, that should definitely fit the bill!
Crepes are surprisingly simple to make. You do not need a special “crepe pan” to make crepes. Any flat-bottomed, preferably non-stick, pan should do the job. The trick is to make sure the batter is appropriately loose enough to easily coat the bottom of the pan. Crepes cook quickly, so removing the pan from the heat while pouring the batter will ensure that you can swirl the batter to every edge before it cooks. A rubber spatula and your fingers make the best tools for flipping the crepe. A few seconds later, you’ll have a perfectly cooked crepe!
These sweet and chocolatey crepes are oozing with gooey Cadbury goodness. I can’t think of any better way to enjoy the Easter candy season!
Cadbury Creme Crepes
- 2 eggs
- 1/4 teaspoon salt
- 1 1/4 cup milk
- 2 Tablespoons vegetable oil
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- Cooking spray
- 4 Cadbury Creme Eggs, chopped (plus extra halved eggs for garnish)
- Powdered sugar, for garnish
Lightly beat the eggs with the salt, milk, and oil. In a separate bowl, combine the flour, cocoa, and sugar. Combine the egg mixture with the dry ingredients, until well blended. Add additional milk, if necessary. The batter should move very easily, but not be overly liquidy. Spray a flat-bottomed, non-stick skillet with cooking spray, then heat the skillet over medium heat. Hold the pan off the heat and use a measuring cup to pour about 1/3 cup of batter into the pan. Quickly, turn the pan to spread the batter across the entire bottom. Place the pan over the heat and cook for less than a minute. Use the edge of a rubber spatula to loosen one of the edges. Then, use your fingers to carefully lift and flip the crepe. Cook for a few seconds more on the other side.
Scatter chopped pieces of Cadbury Creme Eggs onto a quarter of each hot crepe. Fold the crepe into quarters over the chocolate. Sprinkle the finished crepes with powdered sugar and garnish with half of a Cadbury Creme Egg.
Make 8 crepes (4 servings)