Chocolate crepes (4)
Instructions
In a bowl, mix the flour with 40 g sugar: Add the 2 egg yolks, whole egg, milk and cream, stir carefully so as to eliminate all lumps, add the lemon zest.
Melt 40 g of butter without it and embed the dough and FRY, stirring.
Then everything passes through a sieve to eliminate any remaining lumps and let it sit for at least 5 minutes.
Next, melt peanut butter in a small frying pan a handbreadth wide (so to speak), and pour 1/8 of mixture, then Brown the cracks on both sides and arrange on a platter.
Prepared in the same manner as the other 7 pancakes by adding each time a peanut butter.
All freshly cooked crepes keep them warm.
Prepare chocolate cream doing a double boiler melt the chocolate with the cream, stirring the mixture continuously to give smoothness to the cream.
Keep hot cream.
Spread on each chocolate cream crepes and fold into four arrange on a serving dish and sprinkle with icing sugar.
Ingredients and dosing for 4 persons
- For the crepes:
- 125 g of flour
- 60 g of sugar
- 2 egg yolks
- == 1 whole egg
- 1/2 cup of milk
- 1/2 cup of cooking cream
- 1/4 lemon (zest)
- 60 g of butter
- For chocolate cream:
- 150 g of chocolate
- 4 tablespoons of icing sugar
- 10 cl of liquid whipping cream