Crepes are soft and thin pancakes typical of French cuisine but known and loved worldwide. Today we present a delicious variation of the classic recipe: cocoa crepes! Perfect to fill with custard, whipped cream, ricotta, or our special hazelnut and Habanero cream. Ingredients
For about 6 crepes:
2 eggs
130 g of all-purpose flour
20 g of unsweetened cocoa powder
220 ml of whole milk
30 g of melted butter (cooled)
Butter for greasing the pan
Half a teaspoon of Habanero Chocolate powder
Preparation
Break the eggs into a bowl and quickly mix them with a fork.
Add the milk, continuing to mix.
Melt the butter, let it cool, and pour it into the egg and milk mixture. Mix well.
In a bowl, mix the flour with the unsweetened cocoa powder.
Sift the flour and cocoa mixture into the egg and milk mixture.
Mix with a whisk until you get a smooth and lump-free batter.
Cover the bowl with plastic wrap and refrigerate for at least half an hour.
Heat a crepe pan (22 cm in diameter).
Grease the pan with a small piece of butter and remove the excess with a paper towel.
Pour a ladle of batter into the hot pan.
Using the back of the ladle, spread the batter over the entire surface of the pan.
Cook the crepe for a couple of minutes, then flip it and continue cooking for another two minutes.
Transfer the cooked crepe to a plate and repeat the process until the batter is finished.
Now your cocoa crepes are ready to be filled as you like! Enjoy your meal!
