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Chocolate Crêpes

Chocolate Crêpes

Ingredients

Ingredients

Ingredients

  • 125g plain flour
  • pinch of salt
  • 1 tbsp caster sugar
  • 2 free-range eggs, beaten
  • 25g melted butter, plus extra for cooking
  • 250 ml semi-skimmed milk
  • 3 tbsp cold water
  • sugar to dust

Method

Method

  1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

  2. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

  3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.

  4. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

  5. Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.

Cooks tips

Cooks tips

  1. For delicious light chocolatey crêpes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.

Good to know

  • For delicious light chocolatey crêpes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter. Makes 8-10 crêpes.

Recipe by

Bonne Maman

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