Preview

Crêpe, chocolate ganache, icing sugar

Brunch, Vegetarian, Chocolate, Biscuit Dough

Crêpe roll and stuffed with chocolate ganache

Note

If you want to avoid the resting time, use warm milk in the crêpe batter preparation.Moreover, once cooked, pancakes can be frozen and used for brunch over the weekend.

Ingredients

Recipe for 4 portions

For the crepe

250 Ml

Milk

120 Gr

Flour

2 Unit(s)

Egg

30 Gr

Sugar

5 Ml

Vanilla extract

Ganache

125 Ml

35% cooking cream

100 Gr

Dark chocolate

15 Gr

Softened butter

Topping

2 Tbsp

Icing sugar

Preparation time: 30 min

Crêpe preparation

In a large bowl, combine all ingredients for the crepe batter and mix with a whisk until smooth. Let the dough rest for 1 hour. In a hot nonstick skillet, drizzled with vegetable oil, pour a little bit of batter to cover the bottom of your pan and cook 30 seconds on each side.
Ganache

Boil your cooking cream, place your chocolate in a very dry bowl, pour the cream over it to boil.

Wait 20 seconds, then start to mix delicately with your whisk, Once the chocolate has completely melted, add the butter (ointment texture)

Finish mixing it well so that it is homogeneous.
To serve

Place pancakes on a plate, one on top of the other then spread with chocolate ganache...one at a time, then you can roll it up.

Finish by dusting with icing sugar.

If you want to avoid the resting time, use warm milk in the crêpe batter preparation.Moreover, once cooked, pancakes can be frozen and used for brunch over the weekend.

Cooking schedule