This chocolate crêpe dough, another way to celebrate Candlemas. Accompanied by orange marmalade, raspberry jam or just plain, these chocolate crepes are rarely eaten individually …
- 5 dl milk
- 70 g butter
- 2 eggs
- 2 egg yolks
- 175 g cake flour
- 65 g icing sugar
- 25 g unsweetened cocoa powder
- For chocolate crepes, start by melting the butter in a small saucepan, then continue over low heat until you get a nutty color.
- As soon as the butter has reached the right color, pass it immediately through a cheesecloth, ie a small fine strainer.
- Warm the milk in a saucepan around 40 ° C. Break the eggs into a bowl, add the yolks and mix with a whisk.
- Pour in the lukewarm milk, then mix. On top, sift the flour, icing sugar and unsweetened cocoa powder.
- Using a hand blender, mix everything to obtain a very fluid pancake batter.
- Add the brown butter and mix again with the mixer. Let the chocolate pancake batter rest for 30 minutes.
- After rest, prepare a lightly oiled pan and heat it. It must be hot.
- Using a ladle, pour chocolate pancake batter into the pan and distribute it evenly. Pay attention to the thickness, which must remain fairly thin.
- Let the crepes cook (be careful cooking is quick!). Using a pallet, peel off the edges then turn the pancake over to cook the other side.
- When the crepes is cooked on both sides, place it on a plate and repeat the operation until you finish all the pancake batter.
- You will make about twenty chocolate crepes of 15 cm in diameter that you can enjoy alone, or accompanied by an orange marmalade or a raspberry jam.
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