For chocolate lovers. You can put Nutella inside these chocolate crepes and melt chocolate on top of them.
INGREDIENTS
Crepe– 1 large egg– 1 tablespoon granulated sugar– 1/2 teaspoon fine sea salt– 1 3/4 cups all purpose flour– 1 2/3 cups milk– 1/4 teaspoon ground coffee– 2 1/2 teaspoons unsweetened cocoa powder– sunflower oilfor cooking– 8 tablespoons NutellaChocolate sauce– 2 tablespoons unsalted butter– 3.5 oz milk chocolateat least 33% cocoa– 1.8 oz semisweet chocolateat least 50% cocoa
Step 1
Beat the egg with sugar and salt in an electric mixer or ordinary basin for a minute until frothy. Whisk in a couple tablespoons of flour for a smooth batter.
INSTRUCTION
Step 2
Whisk 1/3 milk. Add 1/3 flour. Until all are added. After each addition, mix well. This produces the smoothest, lump-free batter. Stir in chocolate powder and coffee last. Set aside.
Step 3
Add a few drops of oil to a non-stick pan over medium-high heat. Add 1/2 cup of batter each crepe and immediately swirl the pan to evenly and thinly coat the bottom.
Step 4
Cook the crepe for 30-60 seconds until the edges are golden brown and the top is no longer uncooked.
Step 5
Spatula-flip the crepe. Finish cooking for 30-60 seconds and plate. Use the remaining batter. Add 1/2 teaspoon oil to the pan when needed.
Step 6
Put 1 spoonful of Nutella on each crepe. Fold opposing sides and roll. Put crepes in a plate. Mix butter and chocolate in a heatproof dish over simmering water to make the sauce.
Step 7
After melting mostly, remove bowl from heat and slowly whisk butter into chocolate. After smoothing, pour hot chocolate sauce over crepes and serve.