Here is an original crepe recipe, made with a clear batter and drops of cocoa batter, for a simple and successful Dalmatian effect!
Prep Time: 10 minutes
Cooking Time: 2 minutes on each side
Rest Time: 30 minutes
Difficulty: easy
Pour : 8-10 crepes
Ingredients
- 4 tbsp. butter (50 g)
- 21.16 oz milk (600 g)
- 1 3/4 cup all-purpose flour (250 g)
- 3 tbsp. sugar (30 g)
- 4 eggs
- 1 pinch of salt
- 2 tbsp. unsweetened cocoa powder
Instructions
Melt the butter.
Place milk, flour, eggs and salt in a bowl and blend with an immersion blender until smooth.
Take 2 ladles of batter and pour into a bowl. Add the cocoa and mix well with an immersion blender to avoid lumps.
Let the two doughs rest in the refrigerator for 30 minutes.
Heat a skillet over medium heat and melt 1 tbsp. of butter.
Pour the cocoa dough into a pouring bottle.
Place drops of dough in the pan, then ladle “plain” dough on top.
Cook for 2 minutes on each side, then place on a serving dish and eat with whatever you want.
Roll up the crepes and serve immediately.