EASY CHOCOLATE CREPE RECIPE
adapted from : biggerbolderbaking.com@Gemma Stafford
Course : Breakfast
Cuisine : French
Servings : 3
*** Makes the most lovely thin, lightly sweet and deliciously chocolatey pancakes that can be filled with your favourite decadent fillings...
Ingredients :
1/3 cup all-purpose flour (43 gm)
3 tbsp cocoa powder ~ sifted
1/4 cup sugar (57 gm)
1/8 tsp salt
2 eggs ~ room temperature (I use grade A)
3/4 cup milk (170 ml)
2 tbsp butter ~ melted (28 gm)
1 tsp vanilla extract
Directions :
1. In a large bowl, mix the flour, sifted cocoa powder, sugar and salt.
2. Next add in the wet ingredients : eggs, milk, vanilla extract and melted butter.
3. Gently whisk until you form a batter with no lumps. Pop the batter into the fridge for 30 minutes to rest.
4. After 30 minutes, remove the batter from the fridge and cook off your crepes : Pre-heat your non-stick crepe pan over medium-heat for about 3-4 minutes. (I use a 10-inch non-stick pan).
5. Once the pan is hot, spoon 1/3 cup of batter into the pan and swirl around until you have a thin even crepe. (if using a different pan, a 1/4 cup of batter is enough).
6. Cook for around 3 minutes on this side before turning. Take care when turning as this is an extra delicate crepe batter.
7. When ready, carefully turn the crepe over and cook for another 2 minutes on the other side before transferring to a plate. Repeat the process until you've used all of the batter.
8. To serve : Fold into a triangle then drizzle over chocolate sauce and sliced strawberries, Enjoy immediately.
9. Cover and store in the refrigerator for 1 day...
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