Chocolate crepes are a typical dessert of French cuisine, but loved all over the world. They are thin, delicate, and delicious, perfect for filling with a chocolate cream and finishing with a touch of powdered sugar and chopped hazelnuts. Ideal for a breakfast or a tasty snack.
To prepare the crepes, in a bowl mix the eggs and the yolk with the cocoa, sugar, flour, and cream, gradually adding the milk.
Let the obtained batter rest for 30 minutes.
Meanwhile, prepare the filling: bring the milk with the vanilla pod to a boil, then let it cool.
In a saucepan, beat 3 yolks with the sugar, add the sifted flour with cocoa and the milk; cook in a double boiler until you get a thick cream.
Beat the egg whites until stiff and fold them into the cold cream, set aside.
Then carefully mix the batter, pour a ladleful into a buttered non-stick pan to coat the bottom, let it set, then flip it and cook for another moment.
Continue this until all the batter is used up.
Fill the crepes with the prepared cream, transfer them to a baking dish lined with parchment paper, and heat them in a hot oven at 200 degrees for about 5 minutes.
Dust the crepes with powdered sugar and serve.
You can add a handful of chopped hazelnuts to the cream.
Non-stick Pan
Whisk
Spoon
Spatula
Serving Plates
France
| 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 |
