Crepes with Chocolate Cream

INGREDIENTS

FOR PANCAKES

    2 eggs
    4 tablespoons of flour
    1 glass of milk
    50 g cocoa powder
    200 milliliters of whipped cream
    vanilla sugar
    butter
    salt

FOR THE CHOCOLATE SAUCE

    50 g dark chocolate fondant
    10 grams of butter
    2 tablespoons of liquid cream
PREPARATION METHOD

Beat the eggs with flour, milk, cocoa, and a pinch of salt until you obtain a homogeneous mixture. Let it sit for 30 minutes. Melt the chocolate in a double boiler with butter and cream. Remove from heat and set aside.

Melt a knob of butter in a nonstick pan and cook two tablespoons of batter for 1 minute. Flip the crepe and cook it on the other side. Repeat the process to make more crepes.

Whisk the whipped cream with two tablespoons of vanilla sugar using a few whisking rods. Fill the crepes, roll them up, and decorate them with drizzles of chocolate sauce. Serve them immediately.

To assemble the whipped cream more easily, chill it in the refrigerator along with the utensils you’ll be using (whisking rods and blender cup). When it’s half assembled, that’s when you should add the sugar.

Crepes can be filled in various ways, either with just chocolate, just cream, with strawberry syrup, caramel… They are delicious. Enjoy your meal!