Chocolate crepe Rolls
These chocolate crêpe rolls, generously filled with praline and Nutella, are exquisite for a snack and provide a delicious alternative to the traditional crêpes for La Chandeleur (Candlemas)
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INGREDIENTS
I double the following ingredients:
- 250 g flour (8.8 oz)
- 3 eggs
- 1/2 liter milk (17 fl oz)
- A pinch of salt
- 1 teaspoon sugar even for savory crepes
- 50 g butter or 1 and 1/2 tablespoons of oil (1.8 oz)
- 1 packet of vanilla sugar
- 100 ml water optional, it makes very thin and light crepes (3.4 fl oz)
- 1 heaping tablespoon of cocoa powder for chocolate crepes
PREPARATION
Prepare the crepe batter
- In a large bowl, mix the flour, sugar, vanilla sugar and a pinch of salt, then form a well in the center.
- In a separate bowl, beat the eggs with the milk using a whisk. Gradually pour the mixture into the center of the well, whisking constantly.
- Continue mixing, working in circles from the center outwards to avoid lumps. You should obtain a very smooth batter. If lumps persist, use an immersion blender to remove them.
- Gradually add the hot melted butter, stirring well after each addition to ensure thorough incorporation.
- Divide the batter into two equal parts. Sift the cocoa powder and incorporate it into one of the portions. Mix thoroughly to obtain a homogeneous batter.
- Leave both batters to rest for an hour. The batter will thicken slightly.
- After the resting time, mix the batter again, then add the water to make it more fluid. This makes for lighter crepes.
Cooking
- Heat a frying pan and lightly grease it using oil-soaked paper towel.
- Pour a small ladleful of batter into the frying pan, then tilt it to spread the batter evenly and form a thin layer. Add just enough batter to cover the bottom of the pan without excess.
- Turn the crepe over as soon as it comes away easily, then lightly brown the other side.
- Remove the cooked crepe and place on a plate. Repeat these steps to cook all crepes.
- Once all the crepes are cooked, leave to cool before topping.
The filling
- Place a chocolate crepe on the work surface, then place a plain crepe on top.
- Spread a mixture of praline and Nutella on top, then roll up tightly.
- For the cheese and honey crepe rolls, start with a plain crepe, then layer a chocolate crepe on top. Spread with a little honey and cheese, then roll up.
- Cut the crepes rolls into small sections and prick each piece with a toothpick for easy serving.
- Arrange the crepe rolls on a slate or serving platter.
- The crepe rolls can be eaten as is, or served with a scoop of vanilla ice cream or custard.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!