KEK PISANG

Friday, September 21, 2018

EASY CHOCOLATE CREPE RECIPE (A KEEPER)...







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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