Chocolate Crêpes Recipe

Ingredients

• 22 g cocoa powder
• 15 g unsalted butter
• 60 ml boling water
• 125 g plain flour
• 30 g granulated sugar
• 1/4 tsp salt
• 3 large eggs (room temperature)
• 420 ml whole milk
• double cream (heavy cream) (whipped)
• strawberries (washed, hulled and sliced)
• melted 70% dark chocolate

Instructions

1. 1

   --- Make the batter by hand ---

2. 2

   Make chocolate slurry. In a bowl add the cocoa powder, butter, and boiling water. Mix until fully combined and the butter is melted.

3. 3

   Whisk the dry ingredients together. In a large bowl, add the flour, sugar, and salt and whisk well to combine.

4. 4

   Whisk the wet ingredients together. In a separate medium-sized bowl, add the eggs, and whisk. Then add in the milk and whisk together.

5. 5

   Add wet ingredients to dry and mix. Into the bowl with the dry ingredients, pour ⅓ of your egg mixture, and whisk until thick but smooth paste forms.Add in the chocolate slurry, then whilst whisking continuously, slowly pour in the remaining egg mixture and mix until well combined. This can be done by hand or with a handheld electric beater for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with plastic wrap and refrigerate for 15 mins minimum but ideally for 1 hour (or overnight if making the batter in advance).

6. 6

   --- Cook the crêpes ---

7. 7

   Prepare the pan. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop for one minute. Lightly grease with melted butter wiping away any excess or spray with non-stick cooking spray.

8. 8

   Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a little water to loosen it if need be. Pour 60 ml (¼ cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan's surface in an even layer. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.

9. 9

   Flip. Slide a rubber spatula around the edges of the pan to loosen the chocolate crêpe all the way around. Slide the spatula underneath and flip the crêpe over. Cook for another 30-60 seconds until golden and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpe warm.

10. 10

    Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes one on top of another to keep them warm and soft. Serve warm or cool with a variety of fillings and toppings.