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Black & White Mille Crepe

Ingredients

for 6 slices

  • 12 large eggs
  • 4 cups
    whole milk (980 mL)
  • 1 cup
    water (240 mL)
  • ⅔ cup
    butter, melted (150 g)
  • 2 ½ cups
    all-purpose flour (310 g)
  • 6 tablespoons
    sugar
  • 1 teaspoon
    vanilla
  • ⅓ cup
    dark chocolate powder (40 g)
  • whipped topping, to taste
  • powdered sugar, for topping

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Preparation

  1. Have all ingredients at room temperature. Whisk together eggs, milk, and water.
  2. Add butter, vanilla, and sugar. Sift in flour. Whisk until no clumps remain.
  3. Strain the crepe batter into two bowls: one for the vanilla crepes, the other for chocolate crepes.
  4. Sift cocoa powder into one bowl and whisk together.
  5. Preheat an eight-inch pan over medium heat. Pour ¼ (60ml) cup of batter into the pan, swirl until you have an even crepe.
  6. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp.
  7. Layer crepes, spreading a thin layer of whipped topping between each layer.
  8. Dust with powdered sugar. Chill if not serving immediately.
  9. Enjoy!
 

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