Thursday, June 20, 2019


adapted from :

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 large eggs)
3/4  cup  milk  (170 ml)
2  tbsp  butter,  melted  (28 gm)
1  tsp  vanilla extract

Instructions :

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.  Preheat your non-stick pan (I use an 8-inch pan) for about 3-4 minutes.

5.  Once the pan is hot, spoon about 1/4 cup of batter into the pan and swirl around until you have a thin crepe.

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 the batter.

8.  To serve :   Fold into a triangle then drizzle over with chocolate sauce and sliced strawberries, or any fruits of your choice...Enjoy !!!

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