Chocolate crepes

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 …

Category : Other pastry recipes

Difficulty : Easy

Servings : 4 people

Preparation time : 30

Cooking time : 10

Rest time : 30

Total time : 1 10

Jump to video Print Recipe

5 de 1 vote

Ingredients

5 dl milk
70 g butter
2 eggs
2 egg yolks
175 g cake flour
65 g icing sugar
25 g unsweetened cocoa powder

Instructions

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.