Traditional crepes with whipped cream and chocolate spread

Ingredients

• 250 g Wheat flour (type 45 or 55) (Sift to avoid lumps)
• 4 pcs Eggs (At room temperature)
• 50 g Butter (Melt gently)
• 25 g Granulated sugar (For a slightly sweet batter)
• 0.5 L Whole milk (At room temperature)
• 200 ml Whipped cream (Prepare with powdered sugar and vanilla)
• 100 g Chocolate spread (Nutella type or equivalent)

Instructions

1. Prepare the ingredients

   Weigh the flour, sugar, melted butter and milk. Bring the eggs to room temperature.

   Time: PT5M

2. Mix the dry ingredients

   Sift the flour into the bowl, add the sugar and mix lightly.

   Time: PT2M

3. Beat the eggs and butter

   In another bowl, beat the eggs with the melted butter using a whisk until a homogeneous mixture is obtained.

   Time: PT2M

4. Incorporate the dry ingredients into the eggs

   Pour the flour mixture over the eggs while whisking continuously to avoid lumps.

   Time: PT3M

5. Add the milk gradually

   Stream the milk in while continuing to whisk until a smooth, fluid batter is obtained.

   Time: PT3M

6. Cook the crepes

   Heat the pan over medium heat (about 180°C). Pour a small ladle of batter, tilt the pan to spread. Cook 1‑2 minutes until the edges lift, flip and cook another 30‑45 seconds.

   Time: PT30M

   Temperature: 180°C

7. Plating and serving

   Stack the crepes on a plate, top with homemade whipped cream and add a spoonful of chocolate spread. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

1000

Protein

20 g

Carbohydrates

120 g

Fat

45 g

Fiber

5 g