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All-Chocolate Crepes
Ultra‑indulgent crepes, rich in cocoa, easy to make and perfect for breakfast or dessert. The batter rests 2 h in the fridge for a silky texture, then cooks quickly in a hot pan. Three filling ideas (chocolate‑orange, pear‑chocolate, chocolate‑hazelnut) are offered to vary the pleasures.
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Cost Breakdown
Critical Success Points
- • Melt the butter
- • Incorporate the eggs and a little milk
- • Incorporate the melted butter
- • Rest the batter
- • Heat and grease the pan
- • Cooking the crepes
Safety Warnings
- • Be careful with hot melted butter to avoid burns
- • Handle the hot pan with kitchen gloves
- • Use the immersion blender with caution, do not immerse the electrical parts in liquid
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