Chocolate crepes are a typical dessert of French cuisine, loved worldwide. They are thin, delicate and indulgent, perfect to fill with a chocolate custard and finish with a dusting of icing sugar and chopped hazelnuts. Ideal for a decadent breakfast or snack.
To prepare the crepe batter, in a bowl mix the eggs and the egg yolk with the cocoa, the sugar, the flour and the cream, adding the milk little by little
Let the batter rest for 30 minutes
Meanwhile prepare the filling: bring the milk to a boil with the vanilla pod then let it cool
In a saucepan beat 3 egg yolks with the sugar, add the flour sifted with the cocoa and the milk; cook in a bain-marie until you obtain a thick custard
Whisk the egg whites until stiff, fold them into the cold custard and set aside
Carefully mix the batter and pour a ladleful into a buttered non-stick pan so that it just coats the bottom; let it set, then flip it to the other side and cook for a few more moments
Repeat until all the batter is used up
Fill the crepes with the prepared custard, transfer them to a baking tray lined with parchment paper and warm them in a preheated oven at 200 °C for about 5 minutes
Dust the crepes with icing sugar and serve
You can add a handful of chopped hazelnuts to the cream
Non-stick pan
Whisk (fouet)
Spoon
Spatula
Serving plates
Francia
| Energy (kcal) | 288.29 |
| Carbohydrates (g) | 30.4 |
| of which Sugars (g) | 18.86 |
| Fat (g) | 14.17 |
| of which Saturates (g) | 5.94 |
| Protein (g) | 8.45 |
| Fiber (g) | 2.11 |
| Sale (g) | 0.07 |
