for the crepes
1 eggs
1 teaspoon butter, melted
2 tablespoon all-purpose flour
1 teaspoon vanilla
Milk as required
METHOD:
Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
Heat pan over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn’t lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds.
GARNISHING:
Spread a layer of chocolate sauce onto crepe.
#French crepe#
#Home made#
#chocolate crepe#